Salmon Cobb Salad recipe

INGREDENT

• 2 salmon fillets (about 6 oz each)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 6 cups chopped romaine lettuce
• 2 hard-boiled eggs, peeled and quartered
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled blue cheese (or feta if preferred)
• 4 slices cooked bacon, crumbled
• ½ small red onion, thinly sliced
• Optional: fresh herbs for garnish (like dill or parsley)

Dressing:

• ¼ cup olive oil
• 2 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt & pepper, to taste

Instructions

1. Cook the Salmon:
   Season salmon with salt and pepper. Heat olive oil in a pan over medium heat. Cook salmon for about 4–5 minutes per side, or until cooked through and flaky. Let rest, then flake into large pieces.
2. Make the Dressing:
   In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper until emulsified.
3. Assemble the Salad:
   On a large serving platter or bowl, layer chopped romaine lettuce as the base. Arrange eggs, avocado, cherry tomatoes, blue cheese, bacon, red onion, and salmon in rows or sections over the greens.
4. Drizzle & Serve:
   Drizzle dressing over the salad just before serving. Garnish with fresh herbs if using. Serve immediately and enjoy!

Let me know if you’d like a version with grilled, smoked, or canned salmon!