Ingredients
- 2 salmon fillets (about 4–6 oz each)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 4 cups mixed salad greens
- 2 boiled eggs, peeled and sliced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 4 slices cooked bacon, crumbled
- ½ cup blue cheese crumbles (or feta)
- ½ small red onion, thinly sliced
- 1 small cucumber, sliced
- Salad dressing of choice (ranch, vinaigrette, or blue cheese)
Instructions
- Prepare Salmon:
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook salmon for 4–5 minutes per side, or until fully cooked and flaky. Set aside to cool slightly.
- Assemble Salad Base:
- On a large platter or salad bowl, arrange mixed greens evenly.
- Add Toppings:
- Place sliced eggs, avocado, cherry tomatoes, bacon, cheese, red onion, and cucumber in neat rows over the greens.
- Add Salmon:
- Flake or slice the cooked salmon and arrange it on top of the salad.
- Dress & Serve:
- Drizzle your preferred dressing over the salad just before serving.
- Toss gently if desired or serve in a composed style for presentation.
If you want, I can also give you a creamy lemon-dill dressing recipe to pair perfectly with this Salmon Cobb Salad.