Salmon Cobb Salad Recipe:

Ingredients

 Pan Seared Salmon:

• 1 lb salmon, boneless, skinless (preferably wild-caught)
• 1 tsp sea salt
• 1/4 tsp black pepper

 Cobb Salad:

• 1 large head of romaine lettuce, chopped, rinsed and spun dry
• 2 ears of corn, cooked, shucked and cut off the cob
• 1/2 medium red onion, thinly sliced
• 2 large hard-boiled eggs, peeled and quartered
• 1 large avocado, peeled, pitted and sliced
• 1 1/2 cups cherry tomatoes, halved

Cilantro Lime Dressing:

• 3 Tbsp fresh lime juice, from 1 to 2 limes
• 3 Tbsp extra virgin olive oil
• 2 Tbsp cilantro, chopped
• 2 Tbsp dill, chopped
• 1 large garlic clove, pressed or finely minced
• 1 tsp sea salt
• 1/8 tsp black pepper

Instructions

  Season salmon generously with salt and pepper. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Once oil is hot add salmon, top-side down and cook until golden and crisp on the first side (4 minutes) then flip salmon and continue cooking another 4 minutes or until cooked through, depending on thickness of salmon. Transfer to a plate and cool to room temperature then flake salmon with forks into bite-sized pieces.

 Arrange romaine lettuce on a large platter or large shallow bowl.

  Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.

 Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.

enjoy!