Description
This Salmon Cobb Salad with Avocado and Bacon is packed with flavor and fresh ingredients. Perfect for a quick dinner or a healthy meal, it’s easy to make and utterly delicious!
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
- olive oil, for drizzling
- coarse sea salt and freshly ground black pepper, to taste
- 8 slices bacon, cooked and crumbled
- 4 large eggs, hard boiled and cut into quarters
- 2 hearts of romaine, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 seedless cucumber, sliced
- 1 large ripe avocado, sliced
- 3 scallions, thinly sliced
Instructions
- Preheat the oven to 400°F.
- Place the salmon fillet on a parchment paper-lined baking sheet.
- Drizzle the salmon with olive oil and sprinkle with coarse sea salt and black pepper.
- Bake the salmon in the preheated oven for 12-15 minutes until it flakes easily with a fork.
- Prepare the bacon and hard-boiled eggs beforehand.
- For the dressing, whisk 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.
- Flake the baked salmon off the skin and place it on the salad.
- Slice the avocado and arrange it over the salad along with the scallions.
- Drizzle the dressing over the salad before serving. Enjoy!
Notes
You can adjust the dressing ingredients to taste for a stronger flavor.
Make sure to use fresh salmon for the best flavor.
This salad is great for meal prep; just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 9g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 39g
- Cholesterol: 220mg