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Salmon Cobb Salad for Clean Eating

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

  • Whisk all dressing ingredients in a small bowl or jar and refrigerate until ready to serve.
  • 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).
  • Preheat your oven to 400 degrees f. and line a baking tray with parchment paper or a silpat mat.
  • 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.
  • Once the salmon is done, allow it to cool, then flake it with a fork.
  • To assemble your salad, add lettuce onto a large serving platter or bowl.
  • Add remaining Cobb layers as shown: flaked salmon, avocado, tomatoes, boiled eggs, green beans, olives, bacon and dill.
  • Remove dressing from your fridge, the whisk to combine again.
  • Serve your cobb salad drizzled with lemony dressing and enjoy!