Description
A modern twist on the classic Cobb salad featuring Omega-3 rich grilled salmon, caramelized roasted sweet potatoes, and a tangy mustard herb vinaigrette.
Ingredients
Scale
- 4 salmon fillets (6oz each)
- 2 large sweet potatoes, diced
- 1 head romaine lettuce, chopped
- 2 ripe avocados, sliced
- 4 hard-boiled eggs, quartered
- 1/4 cup Dijon mustard
- 3 tbsp apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp honey
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F. Toss diced sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- Whisk together Dijon mustard, apple cider vinegar, honey, and chopped parsley. Slowly stream in olive oil while whisking until emulsified.
- Season salmon fillets with salt and pepper. Grill in a hot pan over medium-high heat for 4-5 minutes per side until flaky.
- Prepare the salad base by placing chopped romaine in large bowls or on a platter.
- Arrange the grilled salmon, roasted sweet potatoes, sliced avocado, and hard-boiled eggs in neat rows atop the lettuce.
- Drizzle the mustard herb vinaigrette over the salad immediately before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling/Roasting
- Cuisine: American/California