Salmon Cobb Salad

Salmon Cobb Salad —a vibrant, healthy dish packed with fresh ingredients

**Ingredients:

– 2 salmon fillets (grilled or baked, seasoned with salt, pepper, and olive oil)

– 4 cups chopped romaine lettuce

– 1 cup cherry tomatoes, halved

– 1 cup cooked corn kernels (fresh or frozen)

– 1 avocado, diced

– 4 hard-boiled eggs, sliced

– ¼ cup red onion, thinly sliced

– ¼ cup fresh chopped dill (for garnish)

– Dressing:

– 3 tbsp olive oil

– 1 tbsp lemon juice

– 1 tsp Dijon mustard

– ½ tsp honey

– Salt & pepper to taste

1. **Cook the salmon**:

– Season the salmon with salt, pepper, and a drizzle of olive oil.

– Grill, bake, or pan-sear it until flaky and cooked through.

– Let it cool slightly, then flake into bite-sized pieces.

2. Prepare the salad base:

– Arrange chopped romaine lettuce in a large serving bowl or platter.

3. Add toppings:

– Arrange the salmon, cherry tomatoes, corn, avocado, hard-boiled eggs, and red onions in sections over the lettuce.

4. Make the dressing:

– In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

5. Drizzle & serve:

– Pour the dressing over the salad and gently toss or serve as is.

– Garnish with fresh dill.

**Servings: 4

**Calories Per Serving: Approx. 450-500 kcal, depending on portion size and dressing amount.