Salmon Cobb Salad

• Gluten free

• Meat

  • 4 slices Bacon, thick-cut cooked and chopped

• Seafood

  • 8 oz Salmon, wild caught

• Produce

  • 2 Avocados
  • 1 generous handful Chives, Fresh
  • 1/4 Cucumber, large
  • 4 oz Greens or baby lettuce, mixed spring
  • 2 Plum tomatoes
  • 1 Zest of a lemon

• Refrigerated

  • 3 Eggs, hard cooked

• Condiments

  • 1/4 cup Castelvetrano olives
  • 1 Dressing

• Baking & Spices

  • 1 Generous pinch Sea salt and pinch black pepper

Found on stupideasypaleo.com

Ingredients

• 8 to 12 oz wild-caught salmon, pin bones removed
• Zest of a lemon
• Generous pinch sea salt and pinch black pepper
• 4 oz mixed spring greens or baby lettuce
• 4 slices thick-cut bacon, cooked and chopped
• 3 hard-cooked eggs, peeled and quartered
• 2 avocados, peeled and sliced
• 2 plum tomatoes, seeded and sliced
• ¼ large cucumber, seeded and sliced
• ¼ cup Castelvetrano olives
• 1 generous handful fresh chives, chopped
• Dressing of choice (suggestion: Lemon Basil Bacon Fat Vinaigrette)

Directions

• Preheat oven to 350F. Cover a baking sheet with parchment paper or foil. Lay the salmon skin-side down (if yours came with skin on) on the baking sheet and sprinkle with half the lemon zest, salt, and pepper. Bake about 10 minutes or until just cooked through. Set aside to cool, then gently pull the meat away from the skin, and break the meat up with your fingers.
• On a platter or a couple large plates, assemble the salad by making a bed of the spring greens or lettuce.
• Traditionally, a Cobb salad is presented with the toppings laid out across the salad. Theres no right or wrong answer here. From top to bottom, I put: olives, cucumber, tomato, egg, salmon, avocado, bacon, and chives. I finished by sprinkling with the other half of the lemon zest.
• Serve with your dressing of choice on the side.