Salmon Cobb Salad with Spinach and Feta

Ingredients:

• 4 salmon fillets, approximately 3 ounces each
• Extra virgin olive oil
• 2 cloves of garlic, minced (divided)
• Salt and freshly ground pepper to taste

For the Salad:

• 6 cups torn romaine lettuce
• 4 cups baby spinach
• 2 large hard-boiled eggs, quartered
• 4 slices of turkey bacon, cooked to desired crispness and crumbled
• 2 cups cherry tomatoes, halved
• ½ cup crumbled feta cheese
• 1 avocado, sliced
• 1 lemon, sliced

For the Dressing:

• ¼ cup Extra Virgin Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 tablespoon lemon juice, or to taste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 clove of garlic, minced
• Salt and freshly ground pepper, to taste

Instructions:

1. Preheat the oven to 425˚F.
2. Line a baking sheet with foil.
3. Drizzle a bit of olive oil over each salmon fillet, ensuring they are coated evenly.
4. Season the salmon with salt and pepper, then sprinkle a bit of minced garlic over each fillet.
5. Place the salmon fillets on the prepared baking sheet and transfer them to the oven.
6. Roast for 15 to 18 minutes or until the salmon flakes easily with a fork.
7. Remove the salmon from the oven and set aside.
8. Meanwhile, prepare the salad by arranging the baby spinach and lettuce in a large salad bowl.
9. Top the salad with the cooked salmon, quartered eggs, crumbled bacon, halved cherry tomatoes, crumbled feta cheese, and sliced avocado. Set aside.
10. In a small mixing bowl or jar with a lid, combine the extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, salt, and pepper. Whisk until thoroughly mixed. If using a jar, seal it with a lid and shake vigorously until well combined.
11. Pour the dressing over the salad, lightly toss to coat, garnish with lemon slices, and serve.