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
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
-
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**. 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. 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.
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but the price of the meat is too expensive
thanks for the recipe, i like it
What a fantastic post! It was incredibly insightful and wonderfully written. Personalized corporate gifts for clients
Love this! Salmon is a smart addition to a Cobb salad. I’ve been exploring different salad options lately, both homemade and from quick spots. For anyone curious about fast food versions, this Whataburger Salads guide shows a few surprisingly decent lighter choices. Still, nothing really beats a fresh, colorful Cobb like yours!
Your salmon Cobb looks so fresh and family-friendly! I usually keep salads simple for quick meals, but sometimes check fast food spots too. This page on Whataburger Salads has been handy for me: https://whtaburgermenu.com/whataburger-salads/
— Though I agree, nothing beats a homemade one like yours.
Great post! This was a really good read. Personalized corporate gifts for clients
Alright, I’ve got this recipe for Salmon Cobb Salad with Lemon Garlic Vinaigrette, and it sounds delicious! I’m really into healthy eating lately, especially things that are paleo, Whole30, and keto-friendly, so this fits the bill perfectly.
First off, I love cobb salads. They’re always so satisfying with all their layers and ingredients. Usually, cobb salads have chicken as the protein, but swapping in salmon is a great idea. Salmon is packed with omega-3 fatty acids, which are super healthy for the heart and brain. Plus, it’s flaky and tasty when cooked just right.
The recipe mentions that the salmon is baked, not grilled, which is probably easier for most people since not everyone has a grill. Baking ensures it’s cooked evenly and stays moist. I’m looking forward to trying out the baking method they suggest.
Now, the vinaigrette sounds simple yet flavorful. Lemon and garlic are a classic combination, and adding dijon mustard gives it a little zing. I love how vinaigrettes are healthy because they don’t have any mayo or heavy creams, which aligns with the paleo and Whole30 diets.
Let me think about the ingredients I’ll need. For the 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
And for the 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 and 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
I need to make sure I have all these ingredients on hand. I already have most of them, but I might need to pick up some dijon mustard and maybe some cherry tomatoes.
The recipe also mentions preheating the oven to 400°F and baking the salmon for 12-15 minutes. That seems straightforward. I’ll need to oil the salmon and season it with salt and pepper. It’s good to know that the bacon can be cooked in the same oven on a separate baking sheet while the salmon is baking. That saves time.
I also need to hard-boil the eggs. I have my own method for that, but I’ll make sure to follow the recipe’s instructions if they’re specific.
Layering the salad sounds easy enough. Chopping the romaine, arranging the tomatoes, bacon, eggs, and cucumber, then flaking the salmon and slicing the avocado on top. Sprinkling with salt and pepper and garnishing with scallions will make it look fancy.
I really appreciate that the recipe is family-friendly. The fact that even kids love it is a plus because getting my niece and nephew to eat healthy food can be a challenge sometimes.
Overall, this seems like a delicious and nutritious meal that I can prep ahead for lunch or dinner. I’m excited to try it out and see how it tastes. I’ll make sure to leave a review on the recipe page once I’ve made it.
*Note: The recipe has asterisks next to bacon and eggs, but since I’m just writing a review, I don’t need to include those in the text.
**Another note: The recipe mentions that the dressing can be whisked together in a bowl or shaken in a mason jar, which is convenient for storage.
I think that’s all for now. Can’t wait to make this salmon cobb salad!
**Final Answer**
\[ \boxed{\text{This Salmon Cobb Salad with Lemon Garlic Vinaigrette sounds fantastic! I love the combination of flavors and ingredients, making it a perfect choice for a healthy and satisfying meal. The recipe seems easy to follow, and I’m excited to try it out soon.}} \] https://guessnbaplayer.com