Description

This Salmon Ceasar Cobb Salad is delicious and fresh take on two classics, the american cobb and the traditional caesar. It’s so easy to throw together and it couldn’t be more perfect for a warm spring day!

Ingredients

Scale

For the salmon:

4 (4 oz.) salmon filets

EVOO

Salt and pepper

For the croutons:

4 slices of hearty bread, torn into about 1 inch pieces

1 Tbsp. EVOO

1/2 tsp. garlic powder

Pinch of salt

For the salad:

Romaine lettuce

1/2 small red onion, sliced

1 large avocado, sliced

4 hard boiled eggs

4 oz. shredded parmesan

For the caesar vinaigrette:

2 garlic cloves minced

1 Tbsp. lemon juice

2 tsp. sherry vinegar

2 tsp. dijon mustard

1 tsp. worcestershire sauce

1/3 c. EVOO

Pinch salt

Pepper

Instructions

Preheat oven to 450. Place the salmon on a parchment lined baking sheet, drizzle with EVOO and season with salt and pepper. Bake for 12 to 15 minutes, or until it reaches an internal temperature of 145. Remove from the oven and gently flake with a fork and remove skin.
For the croutons, toss the cubed bread with the EVOO, garlic and salt on a separate parchment lined baking sheet. Bake at 450 for about 7 to 10 minutes until lightly browned and toasted.
To make the caesar vinaigrette, combine all ingredients, except the EVOO in a small bowl. While whisking, drizzle in the EVOO.
To assemble the salads, divide the romaine lettuce, red onion, avocado, eggs and parmesan between serving plates. Top with the baked salmon and croutons and drizzle with caesar vinaigrette. Or assemble the salad in one large salad bowl to serve family style. Enjoy!

Keywords: caesar salad, baked salmon, salmon salad, spring salad, caesar vinaigrette, cobb salad