All recipes
Salmon Cobb Salad
4
35 mins
Ingredients
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Salmon 4 (3 to 4 oz. each) salmon fillets
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1 garlic clove, minced
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Salt and fresh ground pepper, to taste
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Salad 4 cups baby spinach
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4 cups torn romaine lettuce
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2 large hard-boiled eggs, cut in slices
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4 slices turkey bacon, cooked to a desired crispness and crumbled
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2 cups cherry tomatoes, halved
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1/2 cup crumbled fat free feta cheese
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1 avocado, cut in slices
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1 lemon, cut in slices
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Dressing 1/4 cup STAR Extra Virgin Olive Oil
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2 Tbsp. STAR Red Wine Vinegar
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1 Tbsp. lemon juice, or to taste
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1 tsp. Worcestershire sauce
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1 tsp. Dijon mustard
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1 clove garlic, minced
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Salt and fresh ground pepper, to taste
Instructions
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1.
Preheat oven to 425F and line a roasting pan or baking sheet with foil. Drizzle some oil over the top of each salmon, just enough to coat the salmon.
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2.
Sprinkle the salmon with salt and pepper, and rub in the minced garlic. Place salmon in previously prepared pan, skin-side down; transfer to the oven. Roast for 15 to 18 minutes, or until salmon flakes easily with a fork.
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3.
Remove from oven and set aside. In the meantime, prepare the salad. Arrange baby spinach and lettuce in a large salad bowl. Top with prepared salmon, eggs, crumbled bacon, tomatoes, feta and avocado. Set aside.
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4.
In a small mixing bowl or a jar with a lid combine extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, mustard, minced garlic, salt and pepper; whisk until thoroughly incorporated. If using a jar, close it with a lid and shake the jar until well combined.
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5.
Pour dressing over the salad, garnish with lemon slices, and serve.
