Preheat an oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place salmon fillets, skin side down, onto baking sheet. Season with salt and pepper and bake for 10-12 minutes, or until salmon flakes apart easily in the center with a fork. Remove from oven and allow to cool slightly before flaking salmon apart with a fork. Set aside.
In a large bowl, or in four small bowls, add chopped lettuce. Arrange flaked salmon, tomatoes, bacon, egg, avocado, and onion in neat rows over the salad(s).
In a bowl, add buttermilk, mayonnaise, dill, lemon zest, salt, and pepper. Whisk until smooth.
When ready to serve, drizzle over salad(s) and toss to coat.
Recipe makes 4 large salads, or 6+ side salads.
Salmon can be substituted with cooked, shredded chicken for a traditional cobb salad.
Dressing can be substituted with your favorite bottled dressing (like ranch dressing) if desired.
Salads can be made several hours ahead of time if needed - refrigerate until ready to serve. Slice avocado just before serving, and keep dressing separate until just before serving.