Salmon Cobb Salad Meal Prep
Print Recipe
0 from 0 votes

Salmon Cobb Salad Meal Prep

We came up with this delicious cobb salad with baked salmon and a mix yourself red wine vinaigrette that you're going to love.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Lunch, Main Dish
Cuisine: American
Keyword: Fish, Meal Prep, Salmon
Servings: 4 meals
Author: Meal Prep on Fleek

Ingredients

  • 4 large eggs
  • 8 slices bacon we used Pederson Farm brand (60 calories for 2 slices)
  • 2-3 4 ounce salmon filets we used 2
  • 8 cups romaine lettuce
  • 1 pint Grape Tomatoes halved
  • 1 large Avocado sliced
  • salt & pepper as desired
  • 4 tbsp red wine vinegar
  • 2 tbsp olive oil

Instructions

  • 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.
  • Boil the eggs by adding to boil water for 10 minutes, then rinsing and peeling under cool water. Quarter them and set aside.
  • 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.
  • Wash and chop any remaining vegetables.
  • Prepare the red wine vinaigrette by mixing 1 TBS of red wine vinegar with 1 TBS olive oil in individual containers.
  • 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.

Notes

Nutrition for 1 out of 4 servings:
24.8g P | 12.1g C | 29.6g F | 5.2g Fiber | 427 Calories