Description

This Salmon Cobb Salad with Avocado and Bacon is a delightful blend of flavors, combining tender salmon, crispy bacon, fresh veggies, and a zesty lemon garlic vinaigrette. Perfect for a quick dinner or a healthy meal, it’s an easy, satisfying option for food lovers!

Ingredients

Scale

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
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
olive oil, for drizzling
coarse sea salt and freshly ground black pepper, for seasoning

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Instructions

Preheat your oven to 400°F (200°C).
Place the salmon fillet on a parchment paper-lined baking sheet. Drizzle with olive oil, then season with coarse sea salt and black pepper.
Bake the salmon for 12-15 minutes until it flakes easily with a fork.
Prepare the bacon and hard-boiled 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 jar.
In a large serving bowl, layer the chopped romaine and arrange the tomatoes, crumbled bacon, sliced hard-boiled eggs, and cucumber on top.
Flake the baked salmon off the skin and place it over the salad. Peel and thinly slice the avocado, adding it on top.
Sprinkle with sea salt and black pepper, and garnish with sliced scallions.
Before serving, drizzle the dressing evenly over the salad and enjoy!

Notes

You can use any leftover salmon for this salad if you have some.
Make extra dressing to use for other salads throughout the week.
Feel free to substitute other vegetables based on your preference.

Nutrition

Serving Size: 1 bowl
Calories: 470
Sugar: 3g
Sodium: 765mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 6g
Protein: 32g
Cholesterol: 210mg