This beautiful salmon cobb salad is easy to make and perfect for a full meal. Loaded with fresh vegetables, flaky salmon, bacon, and blue cheese.
Hard-boil the eggs: In a medium saucepan with a lid, bring water to a boil (enough to cover the eggs). Once boiling, carefully add the eggs with a spoon, bring down to low heat, and cover. Simmer for 2 minutes, covered. Then turn off heat and let the eggs sit in the hot water for 10 minutes, still covered. Once ready, run them under cold water, peel, and cut into wedges or slices. Note: 10 minutes will result in eggs with a tiny bit of creaminess inside. If you want them more cooked, let them site for another 1-2 minutes in the hot water.
Meanwhile, cook the bacon on a large skillet over medium heat, until cooked through and crispy. Drain excess fat on a plate lined with paper towel. Then chop the cooked bacon. Set aside.
Cook the salmon: Season salmon with salt and pepper on both sides. Heat about 1-2 tablespoons olive oil in a large skillet over medium-high heat, and cook the salmon, about 4-5 minutes per side or until cooked through. Transfer to a plate and let it rest for 10 minutes. Roughly shred with a fork.
Meanwhile, make the avocado green goddess dressing: in a blender or food processor, blend or process all the dressing ingredients. Add water as needed to thin out the dressing. Set aside.
Assemble: Arrange a bed of greens or lettuce on a large platter. Arrange the ingredients in rows: tomatoes, salmon, eggs, bacon, avocado, and blue cheese. Drizzle with the avocado green goddess dressing. Serve immediately and enjoy!