Salmon Cobb Salad

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 6 cups mixed salad greens (like romaine, butter lettuce, or baby spinach)
• 2 hard-boiled eggs, peeled and quartered
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 4 strips cooked bacon, chopped
• 1/2 cup crumbled blue cheese (or feta if preferred)
• 1/2 small red onion, thinly sliced
• 1/2 cucumber, sliced
• Your favorite dressing (ranch, blue cheese, or a simple vinaigrette)

Instructions

1. Cook the Salmon:
   Season salmon fillets with olive oil, salt, and pepper. Heat a non-stick skillet over medium-high heat and cook salmon for about 4–5 minutes per side, or until cooked through and flaky. Let it rest, then flake into large chunks.
2. Prepare the Salad Base:
   Arrange the salad greens on a large platter or in a big salad bowl.
3. Add the Toppings:
   Neatly arrange the flaked salmon, eggs, cherry tomatoes, avocado, bacon, blue cheese, red onion, and cucumber in rows or clusters over the greens.
4. Dress & Serve:
   Drizzle with your favorite dressing just before serving or serve the dressing on the side.
5. Enjoy:
   Toss gently if desired, or let everyone serve themselves!

If you’d like, I can help you write a version with a homemade dressing too—just say so!