Salmon Cobb Salad

INGREDIENTS

For the Salad:

• 2 salmon fillets (about 6 oz each)
• Salt and black pepper, to taste
• 6 cups romaine lettuce, chopped
• 2 hard-boiled eggs, sliced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 4 strips cooked bacon, crumbled
• 1/2 cup crumbled blue cheese (or feta)
• 1/2 small red onion, thinly sliced
• Olive oil, for cooking

For the Dressing:

• 1/3 cup olive oil
• 2 tbsp red wine vinegar (or lemon juice)
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• Salt and pepper, to taste

Instructions

1. Cook the Salmon:
   Season salmon fillets with salt and pepper. Heat a bit of olive oil in a skillet over medium heat. Cook salmon skin-side down for about 4-5 minutes, flip, and cook another 3-4 minutes or until cooked through. Let it rest, then flake into chunks.
2. Make the Dressing:
   In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
3. Assemble the Salad:
   In a large bowl or platter, arrange chopped romaine as the base. Top with rows or sections of salmon chunks, eggs, avocado, cherry tomatoes, bacon, blue cheese, and red onion.
4. Drizzle & Serve:
   Drizzle the dressing over the top right before serving. Toss gently if desired, or serve arranged for presentation.

Let me know if you’d like a grilled version or a yogurt-based dressing alternative!