Salmon Cobb Salad

Ingredients

Salmon

• 1 lb salmon filets
• 2 teaspoons olive oil
• kosher or fine sea salt
• fresh ground pepper

Salad

• 1 large head romaine lettuce, chopped (about 8 cups)
• 8 slices cooked turkey bacon or regular bacon, chopped
• 4 hard boiled eggs, sliced
• 1 cup grape/cherry tomatoes, halved
• 2 ears of corn, cooked, shucked and cut off the cob (1 cup)
• ½ cup red onion, thinly sliced
• ½ cup crumbled feta cheese or blue cheese
• 2 avocados, sliced
• Fresh dill or parsley, optional

Creamy Honey Mustard Dressing

• ¼ cup greek yogurt
• 2 Tablespoon olive oil
• 2 Tablespoons Dijon mustard
• 2 Tablespoons honey
• 1 Tablespoon apple cider vinegar
• 1 Tablespoons lemon juice
• ¼ teaspoon garlic powder or 1 garlic clove, minced
• ¼ teaspoon sea salt
• ground pepper, to taste

Direction

1. Cook turkey bacon (follow my turkey bacon in the oven recipe), cook hard boiled eggs and cook corn on the cob if you haven’t already.
2. Make dressing by adding all ingredients to a small bowl and whisking until combined and smooth. Alternatively, you can add all ingredients to a mason jar and shake to combine. Set aside.
3. Heat oven to 400°F and line a baking sheet with parchment paper or foil. Place salmon on baking sheet. Drizzle oil over salmon and season with salt and pepper. Bake for 10-12 minutes. Flake the salmon off the skin and set aside.
4. Make salads by adding a base of romaine to a bowl and topping it with ¼ of the bacon, 1 hard boiled egg, ¼ cup tomatoes, ¼ cup corn, 2 Tablespoons red onion, 2 Tablespoons cheese and half an avocado. Top with fresh herbs if desired and drizzle 3 Tablespoons of dressing on top of each salad. Enjoy!