1-Preparing the Salmon: First, season the 1 lb boneless, skinless wild-caught salmon with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat, then place the salmon top-side down and cook for 4 minutes until it’s golden and crisp. Flip it and cook for another 4 minutes until fully done, then transfer to a plate, let it cool, and flake it into bite-sized pieces.

2-Assembling the Salad: Next, arrange 1 large head of chopped, rinsed, and dried romaine lettuce on a large platter or shallow bowl. Layer on the cooked corn kernels from 2 ears of corn, thinly sliced 1/2 medium red onion, quartered 2 hard-boiled eggs, sliced 1 large avocado, and halved 1 1/2 cups cherry tomatoes in neat rows over the lettuce. Check out other salad inspirations like our San Francisco Chicken Salad for more layering tips.

For the dressing, combine 3 tablespoons fresh lime juice, 3 tablespoons olive oil, 2 tablespoons chopped cilantro, 2 tablespoons chopped dill, 1 large garlic clove (pressed or minced), 1 teaspoon honey, and 1/8 teaspoon black pepper in a measuring cup and stir well. Drizzle this tangy mixture evenly over the salad just before serving to keep everything fresh and crisp.

3-Final Touches and Serving: Once assembled, toss the salad gently to mix the flavors. This Salmon Cobb Salad with fresh ingredients is best enjoyed immediately, but you can adapt it for different diets by swapping salmon with grilled tofu or using dairy-free options. With a prep time of 15 minutes and cook time of 15 minutes, totaling 30 minutes, it’s ideal for busy schedules.