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Salmon BLT Cobb Salad

5 from 3 votes
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Ingredients Method

Ingredients
  

  • For the Salmon BLT Cobb Salad
  • 2 6 oz Wild Caught Alaskan Salmon Steaks w/ skin
  • 2 tsp Extra Virgin Olive Oil
  • 6 strips Butcher Box Bacon
  • 6 Cups Organic Spring Salad Mix
  • 1 Cup Cherry Tomatoes cut in half
  • 1 Avocado sliced
  • 2 Boiled Eggs sliced
  • Sea Salt & Black Pepper to taste
  • Fresh Dill & Parsley for garnish
  • For the Creamy Lemon Dill Vinaigrette
  • 1/4 Cup Paleo Mayo
  • 1 Tbsp Fresh Lemon Zest
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Dill finely chopped
  • 2 Tbsp Fresh Parsley finely chopped
  • 1/4 tsp Sea Salt
  • Freshly cracked Black Pepper

Method
 

  1. For the Salad
  2. Preheat oven to 400 degrees (F) and line a large baking sheet w/ parchment paper.
  3. Rinse salmon steaks under cool water and pat dry. Place on baking sheet, skin side down, and season each w/ 1 tsp of olive oil and a small sprinkle of salt and pepper.
  4. Place bacon alongside the salmon on the baking sheet and cook for 12­-14 minutes or until the salmon is flaky and the bacon is crisp.
  5. Remove from oven and baste salmon w/ hot bacon fat, drain bacon on paper towels then chop.
  6. In two medium bowls, combine spring mix, tomatoes, avocado, egg, and chopped bacon. Top each salad w/ a salmon steak, drizzle with creamy lemon vinaigrette, and sprinkle with fresh herbs.
  7. For the Dressing
  8. Add all ingredients to a small mason jar, tightly screw on the lid, and shake vigorously until all ingredients are well combined. Adjust salt and pepper, if needed.
  9. Serve immediately or store in the fridge for 1 week.