Lemon Dill Baked Salmon Cobb Salad

Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!

Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!

Enjoy & Bon Appétit!

Looking for Inspiration?… For more Salmon Recipes, click HERE!

As always, you will find the Step-by-Step Video below the recipe. 

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Lemon Dill Baked Salmon Cobb Salad

bakingwithnessa

This Salmon Cobb Salad has amazing and delicious flavors. A perfect spin on the classic American Cobb salad!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 25 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine American

Servings 6

Equipment

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Square Flexipat®

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Medium Bonmat™

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Baking Sheet (M)

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Heart Flexipan®

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Octagonal Bonmat™

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Magnetic Measuring

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Mixing Bowl

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Santoku Chef Knife

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Thermometer

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Eco-Chop

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Mini Spatulas

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French EVOO (500ml)

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Meyer Lemon Oil

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Rosemary Oil

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White Balsamic

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Dill and Lemon

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Provence Herbs

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Lavender Salt Mill

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Pepper Mill

Ingredients

 

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STEP 1 – LEMON DILL SALMON

• ▢ 1/2 lemon (Thinly Sliced)
• ▢ 8 oz (225 g) salmon filets
• ▢ 1 Tbsp (15 g) Meyer Lemon Oil
• ▢ 1 Tbsp (0.4 g) Fresh Dill and Lemon Herb Blend
• ▢ fresh dill stems
• ▢ Lavender Salt
• ▢ Pepper Mill (Timut Pepper is best!)

STEP 2 – HARDBOILED EGGS

• ▢ 3 Eggs (Hardboiled | Peeled | Cut into Quarters)

STEP 3 – CORN ON THE COB

• ▢ 2 corn on the cob (Sliced | Steamed)
• ▢ 1 tsp (1 g) Herbs de Provence Blend
• ▢ 1 tsp (5 g) Rosemary Olive Oil

STEP 4 – DRESSING

• ▢ 1 lemon zest (From 1 Lemon)
• ▢ 1 Tbsp (15 g) Lemon Juice (About 1/2 Lemon)
• ▢ 3 Tbsp White balsamic Vinegar
• ▢ 1/4 cup (55 g) French EVOO
• ▢ 1/2 shallot bulb (Chopped)
• ▢ Lavender Salt
• ▢ Pepper Mill (Timut Pepper is best!)
• ▢ 1 italian parsley (Chopped)

STEP 5 – SALAD

• ▢ 1 butter lettuce head
• ▢ 2 avocados (Diced)
• ▢ 1 cup (150 g) Cherry tomatoes (Halved)

Instructions

 

STEP 1 – LEMON DILL SALMON PREPARATION

• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Preheat oven to 400F/200C.
• Salt and pepper both sides of the salmon and lay it skin side down. Brush the Meyer Lemon Olive Oil, sprinkle Fresh Dill & Lemon Herb Blend and press down some fresh dill so it is rubbed in the oil. Then, place a few lemon slices on top of the salmon.
• Bake for 18 minutes at 400F/200C. Use the Digital Thermometer to ensure the salmon is cooked through at 165°F/75C. Once cooled, shred into smaller pieces. Set aside.
  

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STEP 2 – HARDBOILED EGGS PREPARATION

• In a small sauce pan, bring water to a boil on a high heat (enough to cover the egg once it is in). Then, using your ladle add each egg one at a time. Cook for 10 minutes. Once ready, carefully drain the water out of the sauce pan and let the cold water to run for a couple of minutes. This will stop the egg to cook. Once cooled, peel and dice. Set aside.

STEP 3 – CORN ON THE COB PREPARATION

• Remove the leaves of your corn. Wash it under cold water and pat dry with a kitchen towel. Using the Santoku Knife, slice the corn along side. Transfer to your Small Heart Flexipan® mold. Then, mix in the herbs de Provence blend with the Rosemary Olive Oil together. Cover with your Octagonal Bonmat. Microwave on high for 2 minutes. Set aside.
  

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STEP 4 – DRESSING PREPARATION

• In your Eco-chop, combine all dressing ingredients (lemon zest, lemon juice, traditional white balsamic, shallot, French EVOO, Salt and Pepper). Give it a few pulls then, add your Italian parsley to chop as well. Set aside.
  

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STEP 5 – SALAD ASSEMBLY

• Add the butter lettuce to your mixing bowl and mix in half of your dressing. Arrange it on your service plater in one layer. Add one row of diced avocados, one row of diced eggs, one row of salmon, one row of halves cherry tomatoes and one row of corn. Drizzle the remaining of your dressing all over your salad. Enjoy & Bon Appétit!
  

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Video

Special Notes

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Nutrition

Nutrition Facts

Lemon Dill Baked Salmon Cobb Salad

Amount Per Serving

Calories 324 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 103mg34%

Sodium 64mg3%

Potassium 776mg22%

Carbohydrates 16g5%

Fiber 6g25%

Sugar 5g6%

Protein 13g26%

Vitamin A 1337IU27%

Vitamin C 23mg28%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword bon cook, easy cobb salad recipe, flexipan, French dressing, guy demarle, lemon dill baked salmon cobb salad, lemon dill baked salmon recipe, silicone bakeware, silicone molds, silpat

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