Description
This Salmon Cobb Salad with Avocado and Bacon is a delightful mix of flavors. Perfect for a quick meal, it features salmon, fresh veggies, and a tasty lemon garlic vinaigrette.
Ingredients
Scale
- juice of one lemon
- 2 teaspoons dijon mustard
- 3 large cloves garlic minced
- 1/3 cup olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 lb salmon fillet
- 8 slices bacon cooked and crumbled
- 4 large eggs hard boiled, cut into quarters
- 2 hearts of romaine roughly chopped
- 1 cup cherry tomatoes halved
- 1/2 seedless cucumber sliced
- 1 large ripe avocado
- 3 scallions thinly sliced
Instructions
- Preheat your oven to 400°F.
- Place the salmon fillet on a parchment paper lined baking sheet, drizzle with olive oil, and sprinkle with coarse sea salt and black pepper.
- Bake the salmon in the preheated oven for 12-15 minutes or until it flakes easily with a fork.
- Prepare the bacon and hardboiled eggs in advance.
- For the dressing, whisk together the lemon juice, dijon mustard, minced garlic, olive oil, sea salt, and black pepper in a bowl or shake in a mason jar.
- In a large serving bowl, layer the chopped romaine, then arrange the tomatoes, crumbled bacon, sliced hardboiled eggs, and cucumber.
- Flake the baked salmon off the skin with a fork and arrange it over the salad.
- Peel and thinly slice the avocado, adding it to the salad.
- Season with additional sea salt and black pepper, and top with sliced scallions.
- Shake or whisk the dressing again and drizzle it over the salad before serving.
Notes
Ensure eggs are hard boiled to prevent mess during slicing.
Use ripe avocado to enhance the salad’s creaminess.
Store any leftover dressing in the refrigerator for future use.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 130mg