Servings: 4 people as a side salad Ingredients for Pan Seared Salmon: 1 lb salmon, boneless, skinless (preferably wild-caught) 1 tsp sea salt 1/4 tsp black pepper Ingredients for Cobb Salad: 1 large head of romaine lettuce, chopped, rinsed and spun dry 2 ears of corn, cooked, shucked and cut off the cob 1/2 medium red onion, thinly sliced 2 large hard-boiled eggs, peeled and quartered 1 large avocado, peeled, pitted and sliced 1 1/2 cups cherry tomatoes, halved Ingredients for Cilantro Lime Dressing: 3 Tbsp fresh lime juice, from 1 to 2 limes 3 Tbsp extra virgin olive oil 2 Tbsp cilantro, chopped 2 Tbsp dill, chopped 1 large garlic clove, pressed or finely minced 1 tsp sea salt 1/8 tsp black pepper
Season salmon generously with salt and pepper. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Once oil is hot add salmon, top-side down and cook until golden and
crisp on the first side (4 minutes) then flip salmon and continue cooking another 4 minutes or until cooked through, depending on thickness of salmon.
Transfer to a plate and cool to room temperature then flake salmon with forks into bite-sized pieces. Arrange romaine lettuce on a large platter or large shallow bowl.
Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.
Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.