Salmon Cobb Salad

Nicole Hinckley, RD, LD

Salmon Cobb Salad

This recipe has a few steps to it but is actually a great one to prepare at the beginning of the week. This recipe helps you prepare ingredients that can be used for your other recipes! Make sure to prepare a little bit extra of the ingredients than what is called for and have boiled eggs for breakfast and salmon for tacos later in the week!

Servings: 1

Calories: 540kcal

Ingredients

4 oz. Salmon
2 handfuls Mixed greens (or enough to fill your bowl)
1 ea. Slice of bacon, crumbled
1/2 ea. Egg, medium boiled
1/4 ea. Cucumber, diced
1/4 ea. Red onion, thinly sliced
2 T. Feta cheese, crumbled
1/2 t. Olive oil
Dash Salt
Optional Seasoning (basil, oregano, thyme)

Instructions

Preheat oven to 450 degrees F. Drizzle salmon with olive oil and sprinkle with your desired amount of salt and spices (I like oregano, thyme, and basil)
Bake salmon until flaky (about 12 minutes).
Assemble the salmon cobb salad by placing the mixed greens in the bowl first, add cucumber, then top with salmon, bacon, tomato, 1/2 egg, onion, and feta cheese. Top with your favorite salad dressing. It pairs nicely with a balsamic vinaigrette.

Salmon Cobb Salad

Nicole Hinckley, RD, LD

Salmon Cobb Salad

Ingredients

Instructions

Notes

Nicole Hinckley Nutrition Consulting

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