Salmon Cobb Salad

https://www.paleorunningmomma.com/salmon-cobb-salad-whole30-keto/#wprm-recipe-container-38463

 

Salmon Cobb Salad 

Author: Michele Rosen [modified]

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6 servings

Ingredients

Dressing:

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

Salad:

1 lb salmon fillet

Olive oil

Coarse sea salt and freshly ground black pepper

8 slices bacon cooked and crumbled*

4 large eggs hard boiled, cut into quarters** [optional: egg allergen]

2 hearts of romaine roughly chopped

1 cup cherry tomatoes halved [optional: nightshade allergen]

1/2 seedless cucumber sliced

1 large ripe avocado

3 scallions thinly sliced

Instructions

1.Preheat your oven to 400°F. Place the salmon fillet on a parchment paper lined baking sheet, drizzle all over with olive oil and generously sprinkle with coarse sea salt and black pepper. Bake in the preheated oven for 12-15 minutes or until salmon flakes with a fork.

2.Have your bacon and hardboiled eggs cooked and ready**. For the dressing, you can whisk the ingredients together in a bowl or shake together in a lidded mason jar. I prefer a mason jar to easily store leftover dressing.

3.In a large serving bowl, layer the chopped romaine, then arrange as desired the tomatoes, crumbled bacon, sliced hardboiled eggs and cucumber. Flake the baked salmon off of the skin with a fork and arrange over the salad, then peel and thinly slice the avocado and arrange over the salad. Sprinkle everything with sea salt and black pepper and garish with thinly sliced scallions. Once ready to serve, give the dressing a shake or whisk and drizzle the dressing all over the salad. Serve right away and enjoy!

Recipe Notes

*I prefer to cook bacon in the oven on a parchment lined baking sheet. Bake at 400°F for 15-20 minutes (I check after 15) for this recipe, you can do this in the same oven on a separate baking sheet while you bake the salmon.

**Place eggs in a saucepan and cover with cold water. Bring water to a boil, then turn off the heat and cover to steam for 15 minutes. Drain and transfer the eggs to ice water and once cooled, peel, then slice into quarters.