Salmon Cobb Salad Meal Prep

Salmon Cobb Salad Meal Prep

Salmon Cobb Salad Meal Prep

Hearty cobb salad with baked salmon and a mix yourself red wine vinaigrette.

Salmon Cobb Salad Meal Prep

Salmon Cobb Salad Meal Prep Ingredients:

4 eggs

8 slices bacon

2-3 wild Alaskan salmon filets

8 cups romaine lettuce

1 pint grape tomatoes, halved

1 avocado, sliced

Himalayan sea salt

Black pepper

4 TBS red wine vinegar

4 TBS olive oil

Salmon Cobb Salad Meal Prep

Salmon Cobb Salad Meal Prep

Salmon Cobb Salad Meal Prep

Salmon Cobb Salad Meal Prep

Whole30 Salmon Cobb Salad Meal Prepblog

Print Recipe
Salmon Cobb Salad Meal Prep
Hearty cobb salad with baked salmon and a mix yourself red wine vinaigrette.
Whole30 Salmon Cobb Salad Meal Prepblog
Votes: 0
Rating: 0
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Rate this recipe!
Course Lunch, Main Dish
Cuisine American
Keyword Fish, Meal Prep, Salmon
Prep Time 30 minutes
Cook Time 15 minutes
Servings
meals
Ingredients
Course Lunch, Main Dish
Cuisine American
Keyword Fish, Meal Prep, Salmon
Prep Time 30 minutes
Cook Time 15 minutes
Servings
meals
Ingredients
Whole30 Salmon Cobb Salad Meal Prepblog
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 and line a baking sheet with aluminum foil. Place salmon filet on the sheet and season with a bit of Himalayan sea salt and black pepper. Bake for 10-15 minutes, until bright pink and tender. Set aside and flake for serving.
  2. Boil the eggs by adding to boil water for 10 minutes, then rinsing and peeling under cool water. Quarter them and set aside.
  3. Prepare the bacon by adding to a nonstick skillet over medium high heat. Cook for 5-8 minutes, flipping once halfway, until well browned and crispy. Transfer to a paper towel lined plate to drain, then crumble into large chunks.
  4. Wash and chop any remaining vegetables.
  5. Prepare the red wine vinaigrette by mixing 1 TBS of red wine vinegar with 1 TBS olive oil in individual containers.
  6. Divide lettuce between 4 meal prep containers then add the tomato, avocado, bleu cheese, bacon bits, eggs, and baked salmon. Store dressing on the side. Add a dash of Himalayan sea salt and black pepper on top, if desired. Keeps in the fridge for 3-4 days.
Recipe Notes

Nutrition for 1 out of 4 servings:

24.8g P | 12.1g C | 29.6g F | 5.2g Fiber | 427 Calories

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