Salmon Cobb Salad


SALMON – 1 lb salmon filet – 2 teaspoons olive oil – kosher or fine sea salt – fresh ground pepper SALAD – 1 large head romaine lettuce, chopped (about 8 cups) – 8 slices cooked turkey bacon or regular bacon, chopped – 4 hard boiled eggs, sliced

– 1 cup grape/cherry tomatoes, halved –2 ears of corn, cooked, shucked and cut off the cob (1 cup) –½ cup red onion, thinly sliced –½ cup crumbled feta cheese or blue cheese –2 avocados, sliced –Fresh dill or parsley, optional CREAMY HONEY MUSTARD DRESSING –¼ cup greek yogurt –2 Tablespoon olive oil –2 Tablespoons Dijon mustard

– 2 Tablespoons honey – 1 Tablespoon apple cider vinegar – 1 Tablespoons lemon juice – ¼ teaspoon garlic powder or 1 garlic clove, minced – ¼ teaspoon sea salt – ground pepper, to taste


Heat your oven to 400F and line a baking sheet with parchment paper. Bake the salmon for 10-12 minutes. 

Gather your ingredients and begin prepping your bowl with a bed of lettuce. 

Add the rest of the ingredients side by side on top of the romaine lettuce. 

Then, prepare your dressing if you haven’t already. 

Drizzle the honey mustard dressing onto your salad, and enjoy! 


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