Salmon Cobb Salad {Whole30, Keto}

This salmon cobb salad is packed with veggies and protein with flavorful, tender salmon plus all the usual cobb salad goodies and a simple lemon garlic vinaigrette. It’s paleo, Whole30 and keto friendly.

Isn’t there something about a good cobb salad?  I’m basically always craving one!

The bacon, the avocado, the eggs – no wonder it’s my go-to when it comes to salad – those are a few of my very favorite things!

Typically it’s chicken that stars as the preferred protein in my cobb salads but I wanted something different and salmon felt like the perfect option.

Instead of grilling it, I baked it so it’s perfectly tender and delicious to top this salad.

My kids even love it, so, it’s a winner and we’ll be making it again soon!

What You Need to Make this Salmon Cobb Salad

Everything involved in this recipe is simple, including the dressing!

Here’s what you’ll need to make this cobb salad:

Dressing:

• Juice of one lemon
• dijon mustard
• garlic
• olive oil
• coarse sea salt and freshly ground black pepper

Salad:

• salmon fillet
• Olive oil 
• Coarse sea salt and freshly ground black pepper
• bacon
• eggs
• romaine lettuce
• cherry tomatoes
• seedless cucumber
• ripe avocado
• scallions

How to Make this Salmon Cobb Salad

Preheat your oven to 400°F. 

Place the salmon fillet on a parchment paper lined baking sheet, drizzle all over with olive oil and generously sprinkle with coarse sea salt and black pepper. 

Bake in the preheated oven for 12-15 minutes or until salmon flakes with a fork.

Have your bacon and hardboiled eggs cooked and ready (see my method below).

For the dressing, you can whisk the ingredients together in a bowl or shake together in a lidded mason jar.  I prefer a mason jar to easily store leftover dressing.

In a large serving bowl, layer the chopped romaine, then arrange as desired the tomatoes, crumbled bacon, sliced hardboiled eggs and cucumber. 

Flake the baked salmon off of the skin with a fork and arrange over the salad, then peel and thinly slice the avocado and arrange over the salad. 

Sprinkle everything with sea salt and black pepper and garish with thinly sliced scallions. 

Once ready to serve, give the dressing a shake or whisk and drizzle the dressing all over the salad.  

How I Bake Bacon in the Oven

I prefer to cook bacon in the oven on a parchment lined baking sheet, especially when I’m making more than 4 slices. 

Lay the bacon on the baking sheet in a single layer, giving each slice a little space.  Bake at 400°F for 15-18 minutes (I check at 15).

For this recipe, you can do this in the same oven on a separate baking sheet while you bake the salmon.

I hope you love this salmon cobb salad as much as I do!  Grab your ingredients to prep because it’s time to eat – let’s go!

Salmon Cobb Salad with Lemon Garlic Vinaigrette

Salmon Cobb Salad with Lemon Garlic Vinaigrette

This salmon cobb salad is packed with veggies and protein with flavorful, tender salmon plus all the usual cobb salad goodies and a simple lemon garlic vinaigrette. It’s paleo, Whole30 and keto friendly.

Author: Michele

Prep Time: 15 minutes

Cook Time: 15 minutes

Course: Dinner, Lunch, Salad

Cuisine: American, fish, Paleo

Keyword: cobb salad, paleo, salmon, whole30

Servings: 6 servings

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4.89 from 18 votes

Ingredients

Dressing:

• Juice of one lemon
• 2 teaspoons dijon mustard
• 3 large cloves garlic minced
• 1/3 cup olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Salad:

• 1 lb salmon fillet
• Olive oil
• Coarse sea salt and freshly ground black pepper
• 8 slices bacon cooked and crumbled*
• 4 large eggs hard boiled, cut into quarters**
• 2 hearts of romaine roughly chopped
• 1 cup cherry tomatoes halved
• 1/2 seedless cucumber sliced
• 1 large ripe avocado
• 3 scallions thinly sliced

Instructions

1. Preheat your oven to 400°F. Place the salmon fillet on a parchment paper lined baking sheet, drizzle all over with olive oil and generously sprinkle with coarse sea salt and black pepper. Bake in the preheated oven for 12-15 minutes or until salmon flakes with a fork.
2. Have your bacon and hardboiled eggs cooked and ready**. For the dressing, you can whisk the ingredients together in a bowl or shake together in a lidded mason jar. I prefer a mason jar to easily store leftover dressing.
3. In a large serving bowl, layer the chopped romaine, then arrange as desired the tomatoes, crumbled bacon, sliced hardboiled eggs and cucumber. Flake the baked salmon off of the skin with a fork and arrange over the salad, then peel and thinly slice the avocado and arrange over the salad. Sprinkle everything with sea salt and black pepper and garish with thinly sliced scallions. Once ready to serve, give the dressing a shake or whisk and drizzle the dressing all over the salad. Serve right away and enjoy!

Recipe Notes

*I prefer to cook bacon in the oven on a parchment lined baking sheet. Bake at 400°F for 15-20 minutes (I check after 15) for this recipe, you can do this in the same oven on a separate baking sheet while you bake the salmon.

**Place eggs in a saucepan and cover with cold water. Bring water to a boil, then turn off the heat and cover to steam for 15 minutes. Drain and transfer the eggs to ice water and once cooled, peel, then slice into quarters.

Nutrition

Calories: 449kcal

Carbohydrates: 7g

Protein: 24g

Fat: 36g

Saturated Fat: 8g

Polyunsaturated Fat: 6g

Monounsaturated Fat: 20g

Trans Fat: 0.1g

Cholesterol: 170mg

Sodium: 394mg

Potassium: 836mg

Fiber: 4g

Sugar: 2g

Vitamin A: 3738IU

Vitamin C: 12mg

Calcium: 56mg

Iron: 2mg

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