Citrus Salmon Cobb Salad
A twist on the classic cobb salad, loaded with fresh atlantic salmon, avocado and bacon
Ingredients
For The Salad
- 1 Large Salmon Filet
- 2 Eggs (hard boiled)
- ½ Cucumber (diced)
- ¼ Red Onion (diced)
- 3 Strips Bacon
- 1 Avocado (halved and diced)
- ½ Cup Cherry Tomatoes (halved)
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Pinch Salt and Pepper (enough to season the salmon)
For The Dressing
- 4 tbsp Lemon Juice (about 1½ large lemons juiced)
- 3 tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Pepper
Instructions
- Preheat the oven to 450°
- Coat a baking sheet with cooking spray or a splash of olive oil. Season salmon with salt, pepper and lemon juice on both sides. Place salmon skin side down on the baking sheet. Place the bacon on the other half of the baking sheet. Cook for 5-7 minutes and check on the bacon (it'll be done before the salmon). Once the bacon is ready remove from the baking sheet and set aside. Continue baking the salmon until cooked through (should be 12-15 minutes total).
- Well the salmon cooks, dice your vegetables and hard boiled egg and place in your serving bowl (see image).
- Once the salmon is finished cooking, break it apart with a fork into smaller pieces (similar to shredding chicken). Place in serving bowl.
- Combine all dressing ingredients and serve immediately with the salad.