Salmon Cobb Salad

Ingredients: 1 lb. skinless salmon fillets 3 cups fresh green beans, trimmed and chopped into bite size pieces  avocado oil cooking spray  8 cups chopped lettuce of choice, I prefer Romaine for this 2 cups cherry tomatoes, sliced  6 hard-boiled eggs, chopped 2 large avocados, chopped  6 slices cooked nitrate free bacon, chopped or crumbled a handful of fresh dill, chopped 1/2 cup pitted olives, halved Lemony dressing: 4 Tbsps extra virgin olive oil  3 Tbsps white wine vinegar, or apple cider vinegar  3 Tbsps fresh squeezed lemon juice  2 cloves garlic, minced 1 tsp onion powder  2 tsps chopped fresh dill  sea salt and ground black pepper to taste about 1/4 teaspoon each  Instructions: ü Whisk all dressing ingredients in a small bowl or jar and refrigerate until ready to serve.   ü Place a steamer basket into a medium stockpan half filled with boiling water. Add in green beans, cover, and steam just until crisp-tender, 4 minutes. Drain and cool (I like to place them into an ice bath to immediately stop cooking and to keep them green).   ü Preheat your oven to 400 degrees f. and line a baking tray with parchment paper or a silpat mat.   ü Place your salmon on the prepared baking tray and season with sea salt and pepper. Spray with cooking spray, then bake for 10-12 minutes or until flaky.   ü Once the salmon is done, allow it to cool, then flake it with a fork.   ü To assemble your salad, add lettuce onto a large serving platter or bowl.   ü Add remaining Cobb layers as shown: flaked salmon, avocado, tomatoes, boiled eggs, green beans, olives, bacon and dill.   ü Remove dressing from your fridge, the whisk to combine again.   ü Serve your salad  

Salmon Cobb Salad


Salmon Cobb Salad

Ingredients:

1 lb. skinless salmon fillets

3 cups fresh green beans, trimmed and chopped into bite size pieces 

avocado oil cooking spray 

8 cups chopped lettuce of choice, I prefer Romaine for this

2 cups cherry tomatoes, sliced 

6 hard-boiled eggs, chopped

2 large avocados, chopped 

6 slices cooked nitrate free bacon, chopped or crumbled

a handful of fresh dill, chopped

1/2 cup pitted olives, halved

Lemony dressing:

4 Tbsps extra virgin olive oil 

3 Tbsps white wine vinegar, or apple cider vinegar 

3 Tbsps fresh squeezed lemon juice 

2 cloves garlic, minced

1 tsp onion powder 

2 tsps chopped fresh dill 

sea salt and ground black pepper to taste about 1/4 teaspoon each 

Instructions:

ü Whisk all dressing ingredients in a small bowl or jar and refrigerate until ready to serve.

 

ü Place a steamer basket into a medium stockpan half filled with boiling water. Add in green beans, cover, and steam just until crisp-tender, 4 minutes. Drain and cool (I like to place them into an ice bath to immediately stop cooking and to keep them green).

 

ü Preheat your oven to 400 degrees f. and line a baking tray with parchment paper or a silpat mat.

 

ü Place your salmon on the prepared baking tray and season with sea salt and pepper. Spray with cooking spray, then bake for 10-12 minutes or until flaky.

 

ü Once the salmon is done, allow it to cool, then flake it with a fork.

 

ü To assemble your salad, add lettuce onto a large serving platter or bowl.

 

ü Add remaining Cobb layers as shown: flaked salmon, avocado, tomatoes, boiled eggs, green beans, olives, bacon and dill.

 

ü Remove dressing from your fridge, the whisk to combine again.

 

ü Serve your salad