Description
A sophisticated twist on the classic Cobb salad, replacing chicken with perfectly seared, flaky salmon. Packed with avocado, eggs, and a zesty lemon vinaigrette.
Ingredients
Scale
- 2 large salmon fillets
- 1 head Romaine lettuce, chopped
- 2 ripe avocados, diced
- 4 hard-boiled eggs, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 6 strips cooked crispy bacon, crumbled
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
Instructions
- Season salmon fillets with salt and pepper. Heat a skillet over medium-high heat and sear for 4-5 minutes per side until internal temperature hits 135F.
- Remove salmon from pan and let rest on a wire rack for 5 minutes.
- In a small bowl, whisk lemon juice and zest. Slowly whisk in olive oil to create an emulsion.
- Prepare the salad base by placing chopped Romaine in a large platter.
- Arrange diced avocado, sliced eggs, halved tomatoes, sliced red onion, and crumbled bacon in parallel rows atop the lettuce.
- Flake the rested salmon into large chunks and place them in the center row.
- Drizzle the lemon vinaigrette over the salad immediately before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Searing
- Cuisine: American