Arugula Pesto Salmon Cobb Salad

My take on Instagram's @munchinwithmaddie_'s recipe.

For the Pesto:

1 cup of arugula

1/2 cup walnuts, chopped

1/4 cup Parmigiano Reggiano, grated

1/4 cup olive oil (may need more to thin out the dressing)

2 cloves garlic

Juice of half a lemon

For the salmon:

2 salmon filets, cubed

2 tablespoons olive oil

A dollop of the arugula pesto

For the salad:

Iceberg lettuce, roughly chopped into big chunks

2 hard boiled eggs

1/4 cup bacon or sautéed mushrooms (sauté store-bought mushrooms with summer bolete powder, olive oil and salt), chopped

1/4 red onion, chopped

1/2 avocado, chopped

Cherry tomatoes, halved

Instructions:

1. For the pesto, combine all the ingredients in a food processor and pulse until smooth.

2. For the salmon, combine all the ingredients and bake in an oven at 425 degrees Fahrenheit for 10-12 minutes or air fry at 400 degrees Fahrenheit for 8-9 minutes, until cooked.

3. For the salad assembly, create a bed of lettuce and top with all the ingredients.

4. Drizzle with the arugula pesto and enjoy!