Baked Salmon Cobb Salad with Green Goddess Dressing
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 bunch kale
  • 2 filets salmon wild caught
  • 1 teaspoon paprika
  • 2 hard-boiled eggs prepared ahead of time
  • 2 corn cobs kernels cut off
  • 1 pint cherry tomatoes
  • 1 cup red cabbage
  • 1 cucumber
  • 1 avocado
  • 1 lemon juiced
  • 1 cup whole fat plain Greek yogurt
  • 2 tablespoon olive oil
  • 1 bunch cilantro
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 bunch kale
  • 2 filets salmon wild caught
  • 1 teaspoon paprika
  • 2 hard-boiled eggs prepared ahead of time
  • 2 corn cobs kernels cut off
  • 1 pint cherry tomatoes
  • 1 cup red cabbage
  • 1 cucumber
  • 1 avocado
  • 1 lemon juiced
  • 1 cup whole fat plain Greek yogurt
  • 2 tablespoon olive oil
  • 1 bunch cilantro
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Instructions
  1. Preheat oven to 400 degrees and sprinkle paprika over salmon. Bake for 25-30 minutes.
  2. Make dressing by combining avocado, lemon juice, yogurt, olive oil, salt, pepper and cilantro in a blender. Set aside.
  3. Chop lettuce, corn, tomatoes, cabbage and cucumber and slice egg.
  4. Assemble salad and drizzle dressing over the top.
Recipe Notes

Recipe by Jennifer Schlub.