Salmon Cobb Salad

Ingredients

• 4 (4-oz.) salmon fillets
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 large sweet onion
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (5-oz.) package arugula, thoroughly washed
• 2 avocados, sliced
• 1 cup drained and chopped jarred roasted red bell peppers
• 4 fully cooked bacon slices, chopped
• 4 ounces crumbled goat cheese
• Yogurt-Basil Vinaigrette

Preparation

1. 1. Season salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done.
2. 2. Cut onion into 1/4-inch-thick slices. Brush with 2 tsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.
3. 3. Arrange arugula on a serving platter; top with onions, salmon, avocados, and next 3 ingredients. Drizzle with Yogurt-Basil Vinaigrette.