Salmon Cobb Salad

Ingredients

• 1 lb salmon (boneless, skinless, preferably wild-caught)
• 1 tsp sea salt (for seasoning salmon)
• 0.25 tsp black pepper (for seasoning salmon)
• 1 tbsp extra virgin olive oil (for searing salmon)
• 1 head romaine lettuce (large; chopped, rinsed and spun dry)
• 2 ears corn (cooked, shucked and cut off the cob)
• 0.5 red onion (medium; thinly sliced)
• 2 hard-boiled eggs (large; peeled and quartered)
• 1 avocado (large; peeled, pitted and sliced)
• 1.5 cups cherry tomatoes (halved)
• 3 tbsp fresh lime juice (from 1 to 2 limes)
• 3 tbsp extra virgin olive oil (for dressing)
• 2 tbsp cilantro (chopped)
• 2 tbsp dill (chopped)
• 1 garlic clove (large; pressed or finely minced)
• 1 tsp sea salt (for dressing)
• 0.125 tsp black pepper (for dressing)

Steps

1. 1

   Season the salmon fillets generously on both sides with 1 tsp sea salt and 1/4 tsp black pepper.

2. 2

   Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering and hot, add the salmon fillets top-side (flesh-side) down.

3. 3

   Cook the salmon until the first side is golden and crisp, about 4 minutes. Flip the salmon and continue cooking for another 4 minutes, or until the salmon is cooked through to your preference.

4. 4

   Transfer the cooked salmon to a plate and allow it to cool to room temperature. Once cooled, use two forks to flake the salmon into bite-sized pieces.

5. 5

   Arrange the chopped, rinsed, and dried romaine lettuce as a base on a large platter or in a large shallow bowl.

6. 6

   Arrange the remaining salad components in neat rows over the bed of lettuce: the flaked salmon, cooked corn kernels, sliced red onion, quartered hard-boiled eggs, sliced avocado, and halved cherry tomatoes.

7. 7

   In a measuring cup or small bowl, combine the dressing ingredients: 3 Tbsp lime juice, 3 Tbsp olive oil, chopped cilantro, chopped dill, minced garlic, 1 tsp sea salt, and 1/8 tsp black pepper. Stir well to emulsify.

8. 8

   Drizzle the dressing evenly over the entire salad just before serving.

Notes

If fresh corn is out of season, you can substitute with frozen corn (cooked) or well-drained canned corn. Grilled or baked salmon can be used instead of pan-seared if preferred. This recipe is gluten-free and Paleo-friendly.

Nutrition per serving

• main
• salad
• seafood
• salmon
• gluten-free
• paleo
• high-protein
• summer