Description
This Salmon Cobb Salad with Avocado and Bacon is a delightful mix of flavors, featuring succulent salmon, crispy bacon, and creamy avocado. Perfect for a healthy meal!
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
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt and freshly ground black pepper
- 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 the oven to 400°F. Place the salmon fillet on a parchment-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 hard-boiled eggs in advance. For the dressing, whisk or shake together the lemon juice, dijon mustard, minced garlic, olive oil, sea salt, and black pepper.
- In a large serving bowl, layer the chopped romaine, then add the tomatoes, crumbled bacon, sliced hard-boiled eggs, and cucumber as desired.
- Flake the baked salmon off the skin and arrange it over the salad. Peel and slice the avocado, and place it on top.
- Sprinkle everything with sea salt and black pepper, and garnish with thinly sliced scallions.
- Before serving, shake the dressing well or whisk again and drizzle over the salad. Enjoy!
Notes
Ensure the salmon is cooked properly; it should flake easily.
Leftover dressing can be stored in the refrigerator for a few days.
Feel free to add additional vegetables to suit your taste.
Nutrition
- Serving Size: 1 salad
- Calories: 410
- Sugar: 2g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 195mg