Description
Elevate your meal with this vibrant Salmon Cobb Salad, where fresh greens meet succulent salmon, crispy bacon, and creamy avocado—all drizzled with a zesty lemon vinaigrette. Perfect for lunch or dinner, this dish transforms simple ingredients into a feast for your senses. Packed with flavor and nutrition, it’s an ideal choice for gatherings or a quick weeknight dinner.
Ingredients
Scale
- 6 oz fresh salmon fillet
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 4 slices bacon
- 1 ripe avocado, sliced
- 2 hard-boiled eggs, quartered
- 1/2 cup crumbled feta cheese
- 3 tbsp lemon vinaigrette (made from 2 tbsp olive oil and 1 tbsp lemon juice)
Instructions
- Rinse mixed greens and slice cherry tomatoes.
- Preheat the oven to 375°F (190°C). Season salmon with salt and pepper; bake on a parchment-lined baking sheet for 15-20 minutes. Flake once cool.
- Cook bacon in a skillet over medium heat until crispy; let cool before crumbling.
- Boil eggs in water for about ten minutes; then transfer to ice water before peeling.
- In a large bowl or platter, layer mixed greens followed by cherry tomatoes, bacon bits, avocado slices, flaked salmon, hard-boiled eggs, and feta cheese.
- Drizzle lemon vinaigrette just before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 185mg