Dressing of choicesuggestion: Lemon Basil Bacon Fat Vinaigrette
Preheat oven to 350F. Cover a baking sheet with parchment paper or foil. Lay the salmon skin-side down (if yours came with skin on) on the baking sheet and sprinkle with half the lemon zest, salt, and pepper. Bake about 10 minutes or until just cooked through. Set aside to cool, then gently pull the meat away from the skin, and break the meat up with your fingers.
On a platter or a couple large plates, assemble the salad by making a bed of the spring greens or lettuce.
Traditionally, a Cobb salad is presented with the toppings laid out across the salad. There’s no right or wrong answer here. From top to bottom, I put: olives, cucumber, tomato, egg, salmon, avocado, bacon, and chives. I finished by sprinkling with the other half of the lemon zest.