Salmon Cobb Salad with Lemon Garlic Vinaigrette Recipe
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Salmon Cobb Salad with Lemon Garlic Vinaigrette
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Serves 6
A sophisticated take on the classic salad.
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Ingredients:
1 lb salmon fillet
Avocado oil
Coarse salt, to taste
Cracked black pepper, to taste
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
3 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 romaine hearts, roughly chopped
1/2 seedless cucumber, sliced
1 cup halved cherry tomatoes
4 hard-boiled eggs, quartered
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
3 scallions, thinly sliced
Directions:
Preheat your oven to 400° F. Line a baking sheet with parchment paper.
Place the salmon on the baking sheet. Drizzle the avocado oil over the salmon, then season with coarse salt and cracked black pepper. Transfer to the oven and bake for 15 minutes. Remove from the oven and set aside.
Pour the olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and ground black pepper into a lidded jar. Cover and shake until well mixed.
Place the chopped romaine in a large salad bowl. Add the cucumber, cherry tomatoes, hard-boiled eggs and bacon to the bowl. Gently toss together.
Use a fork to flake the salmon over the salad. Add the avocado slices and sprinkle on the scallions.
Drizzle the lemon garlic vinaigrette over the salad. Serve and enjoy!
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Salmon Cobb Salad with Lemon Garlic Vinaigrette
Serves 6
Ingredients:
1 lb salmon fillet
Avocado oil
Coarse salt, to taste
Cracked black pepper, to taste
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
3 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 romaine hearts, roughly chopped
1/2 seedless cucumber, sliced
1 cup halved cherry tomatoes
4 hard-boiled eggs, quartered
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
3 scallions, thinly sliced
Directions:
Preheat your oven to 400° F. Line a baking sheet with parchment paper.
Place the salmon on the baking sheet. Drizzle the avocado oil over the salmon, then season with coarse salt and cracked black pepper. Transfer to the oven and bake for 15 minutes. Remove from the oven and set aside.
Pour the olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and ground black pepper into a lidded jar. Cover and shake until well mixed.
Place the chopped romaine in a large salad bowl. Add the cucumber, cherry tomatoes, hard-boiled eggs and bacon to the bowl. Gently toss together.
Use a fork to flake the salmon over the salad. Add the avocado slices and sprinkle on the scallions.
Drizzle the lemon garlic vinaigrette over the salad. Serve and enjoy!
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