SALMON COBB SLAD WITH SPINACH AND FETA

Indulge in a delightful twist on a classic dish with our Salmon Cobb Salad with Spinach and Feta. This vibrant and nutritious salad combines the rich, smoky flavor of perfectly cooked salmon with the crisp, refreshing taste of fresh spinach and the tangy creaminess of feta cheese. Enhanced with a medley of colorful vegetables and a drizzle of zesty dressing, this salad is not only a feast for the eyes but also a powerhouse of essential nutrients. Perfect for a light lunch or a hearty dinner, this salad brings together the best of flavor and health in every bite. Enjoy a culinary experience that’s both satisfying and wholesome with our Salmon Cobb Salad.

1. 4 salmon fillets, (about 3 ounces each)
2. extra virgin olive oil
3. 2 cloves garlic, minced, divided
4. salt and fresh ground pepper to taste
5. FOR THE SALAD
6. 6 cups torn romaine lettuce
7. 4 cups baby spinach
8. 2 large hard-boiled eggs, quartered
9. 4 slices turkey bacon, cooked to a desired crispness and crumbled
10. 2 cups cherry tomatoes, halved
11. ½ cup crumbled feta cheese
12. 1 avocado , cut in slices
13. 1 lemon , cut in slices

1. ¼ cup Extra Virgin Olive Oil
2. 2 tablespoons Red Wine Vinegar
3. 1 tablespoon lemon juice, or to taste
4. 1 teaspoon worcestershire sauce
5. 1 teaspoon dijon mustard
6. 1 clove garlic, minced
7. salt and fresh ground pepper, to taste

Instructions:

1. Set aside a baking sheet that has been lined with foil
2. preheat the oven to 425˚F
3. drizzle a little oil over each salmon fillet to coat it
4. sprinkle some salt and pepper on top and top each fillet with a small amount of minced garlic.
5. Place the salmon fillets on the baking sheet
6. transfer it to the oven
7. roast for 15 to 18 minutes, or until the salmon flakes easily with a fork.

IN THE MEANTIME, PREPARE THE SALAD

1. Put lettuce and baby spinach in a big salad dish.
2. Arrange the salmon, eggs, feta, avocado, tomatoes, and crumbled bacon on top of the salad. Put aside.
3. Extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, mustard, chopped garlic, salt, and pepper should all be combined in a small mixing bowl or lidded jar and properly mixed. If use a jar, cover it with a lid and shake to ensure thorough blending.
4. Drizzle the salad with the dressing, stir gently, scatter the lemon slices on top, and serve.

Nutrition