Salmon Cobb Salad —a vibrant, healthy dish packed with fresh ingredients
**Ingredients:
- 2 salmon fillets (grilled or baked, seasoned with salt, pepper, and olive oil)
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cooked corn kernels (fresh or frozen)
- 1 avocado, diced
- 4 hard-boiled eggs, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh chopped dill (for garnish)
- Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp honey
- Salt & pepper to taste
### **Directions**:
1. **Cook the salmon**:
- Season the salmon with salt, pepper, and a drizzle of olive oil.
- Grill, bake, or pan-sear it until flaky and cooked through.
- Let it cool slightly, then flake into bite-sized pieces.
2. Prepare the salad base:
- Arrange chopped romaine lettuce in a large serving bowl or platter.
3. Add toppings:
- Arrange the salmon, cherry tomatoes, corn, avocado, hard-boiled eggs, and red onions in sections over the lettuce.
4. Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
5. Drizzle & serve:
- Pour the dressing over the salad and gently toss or serve as is.
- Garnish with fresh dill.
**Servings: 4
**Calories Per Serving: Approx. 450-500 kcal, depending on portion size and dressing amount.