Roasted Salmon Cobb Salad

By pressurecooker

From Shape Magazine; per serving: 409 calories, 31 g fat (5.5 g sat fat), 9 g carbs, 25 g protein, 5 g fiber, 468 mg sodium

Ingredients

• SALAD:
• 2 6-oz center-cut salmon fillets
• 1 tsp olive oil
• Kosher salt
• 3 slices turkey bacon
• 1 large romaine heart, chopped (about 4 cups)
• 3/4 cup diced plum (or other) tomatoes
• 2 large hard-boiled eggs, chilled and diced
• 1 small firm-ripe Haas avocado, peeled and diced
• DRESSING:
• 1 tbsp sherry vinegar
• 3/4 tsp Dijon mustard
• 1/2 tsp sugar
• Kosher salt
• 3 tbsp olive oil
• Freshly ground black pepper
• Alternate Salad Dressing:
• 2 stalks green onions
• 1/4 tsp basil
• 1/3 cup sugar
• 1/3 cup balsamic vinaigrette
• 1/3 cup red wine vinaigrette
• 1/2 cup canola oil
• 1/3 cup sun-dried tomatoes
• salt and pepper to taste
• Mix together all ingredients and chill

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

1. Heat the oven to 400 degrees F. Brush salmon with olive oil, and season lightly with salt. Roast until just cooked throus gh, about 10 minutes. Let cool. Can prepare salmon a day ahead.

2. Meanwhile, cook bacon in a non-stick skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Roughly crumble when cool.

3. To make the dressing, combine vinegar, mustard, sugar, and salt in a small bowl. Whisk in olive oil, and season with a good grind of pepper.

4. In a large bowl, toss romaine with 1 tbsp dressing and transfer to a large, flat serving platter. Toss tomatoes with 2 tsp dressing.

5. Roughly flake salmon, and arrange with bacon, tomatoes, eggs, and avocado in rows over romaine. Serve buffet-style with remaining dressing on the side.