Salmon Cobb Salad
Ingredients (Serves 2–3):
For the Salad:
1 salmon fillet (6–8 oz)
4 cups romaine lettuce (or mixed greens), chopped
2 hard-boiled eggs, sliced or quartered
1 avocado, dic
1 cup cherry tomatoes, halved
1/2 cup cooked bacon, crumble
1/2 cup blue cheese (or feta), crumbled
1/2 cup cucumber, sliced (optional)
Olive oil, salt, and pepper (for cooking the salmon)
For the Dressing (Classic or Light Vinaigrette):
3 tbsp olive oil
1 tbsp red wine vinegar or lemon juic
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste
Instructions:
Cook the Salmon:
Season salmon with salt and pepper.
Heat a skillet over medium-high heat with a little olive oil.
Cook salmon skin-side down (if skin on) for ~4-5 minutes, then flip and cook another 2-3 minutes or until fully cooked.
Let rest, then flake or slice.
Make the Dressing:
In a small bowl or jar, whisk or shake together olive oil, vinegar (or lemon), Dijon, garlic, salt, and pepper.
Assemble the Salad:
On a large plate or bowl, arrange the chopped greens.
Top with neat rows or clusters of: eggs, avocado, tomatoes, bacon, cheese, cucumber (if using), and salmon.
Drizzle dressing over the top just before serving.
Tips:
For extra flavor, marinate salmon in lemon, garlic, and herbs before cooking.
Swap blue cheese for goat cheese or shredded cheddar for a milder option.
Add croutons for crunch if desired