Description
This Salmon Cobb Salad with Avocado and Bacon is a delightful combination of flavors and textures. It’s packed with protein from the salmon and bacon, complemented by the creamy avocado and fresh vegetables. Ideal for a quick, nutritious dinner or a meal prep option!
Ingredients
Scale
- 1 lemon, juiced
- 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 and 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 and drizzle with olive oil. Sprinkle with coarse sea salt and black pepper. Bake for 12-15 minutes until the salmon flakes easily with a fork.
- Ensure the bacon and hard boiled eggs are prepared in advance. For the dressing, whisk 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. Arrange the tomatoes, crumbled bacon, sliced hard boiled eggs, and cucumber on top. Flake the baked salmon over the salad, then slice and add the avocado.
- Sprinkle the salad with sea salt, black pepper, and garnish with scallions. Shake or whisk the dressing and drizzle it over the salad just before serving.
Notes
Feel free to customize with your favorite salad toppings.
For meal prep, store the salad and dressing separately until serving.
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 200mg