Salmon Cobb Salad Recipe

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