Description
This Salmon Cobb Salad with Avocado and Bacon (Whole30, Keto) is a quick and satisfying meal. Featuring juicy salmon, crispy bacon, creamy avocado, and a bright lemon garlic vinaigrette, it’s perfect for healthy eaters looking for a flavorful dish.
Ingredients
Scale
- juice of 1 lemon
- 2 teaspoons dijon mustard
- 3 large cloves garlic, minced
- 1/3 cup olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 lb salmon fillet
- olive oil (for drizzling)
- coarse sea salt (to taste)
- freshly ground black pepper (to taste)
- 8 slices bacon, cooked and crumbled
- 4 large eggs, hard boiled and cut into quarters
- 2 hearts of romaine, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 seedless cucumber, sliced
- 1 large ripe avocado
- 3 scallions, thinly sliced
Instructions
- Preheat the oven to 400°F. Place the salmon fillet on a parchment-lined baking sheet, drizzle with olive oil and season with coarse sea salt and black pepper. Bake for 12-15 minutes until it flakes easily with a fork.
- Prepare the bacon and hard-boil the eggs. For the dressing, whisk the lemon juice, dijon mustard, minced garlic, and olive oil together, or shake in a mason jar for easy storage.
- In a large serving bowl, layer the chopped romaine, then add the tomatoes, crumbled bacon, sliced eggs, and cucumber. Flake the baked salmon and arrange it over the salad. Slice the avocado and place it on top. Season with sea salt, black pepper, and garnish with sliced scallions. Drizzle the dressing over the salad just before serving.
Notes
For a quicker meal, use pre-cooked bacon or canned salmon.
You can customize this salad with your favorite vegetables like bell peppers or radishes.
The lemon garlic vinaigrette can be prepared in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg