Salmon Cobb Salad

INGREDENT

For the Salad:

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

For the Dressing (optional):

• 3 tbsp olive oil
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Cook the Salmon:
   Season salmon fillets with salt and pepper. Heat a skillet over medium heat with a little olive oil or spray. Cook the salmon for 3–4 minutes per side or until fully cooked and flaky. Let cool slightly, then flake into chunks.
2. Prepare the Eggs:
   Boil eggs for 10–12 minutes, then cool in cold water. Peel and slice.
3. Make the Dressing (optional):
   Whisk together olive oil, vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper until emulsified.
4. Assemble the Salad:
   On a large platter or bowl, arrange chopped romaine as the base. Top with rows or sections of: salmon, tomatoes, avocado, eggs, bacon, blue cheese, cucumber, and red onion.
5. Serve:
   Drizzle with dressing before serving, or serve dressing on the side. Toss if desired.

Let me know if you want a grilled or baked version of the salmon, or a low-carb dressing alternative!