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Salmon Cobb Salad Recipe: Healthy & Delicious

Salmon Cobb Salad is a vibrant and nutritious dish that combines flaky salmon, crisp vegetables, and creamy avocado for a delightful meal. Packed with protein and bursting with color, this salad is perfect for any occasion—whether it’s a weekend brunch or a cozy dinner at home. Easy to prepare and customizable, each bite offers a refreshing balance of flavors that will surely impress your guests.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound fresh salmon fillet
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • ½ cup cooked bacon bits
  • 2 hard-boiled eggs, sliced
  • ½ cup blue cheese crumbles
  • ½ cup balsamic vinaigrette dressing
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Season the salmon with salt and pepper, placing it skin-side down on the sheet.
  2. Bake the salmon for 15-20 minutes until it flakes easily. Let cool slightly before flaking into pieces.
  3. Cook bacon bits in a skillet over medium heat until crispy; drain on paper towels.
  4. In a large bowl, layer romaine lettuce as the base, then add cherry tomatoes, avocado, blue cheese, hard-boiled eggs, bacon bits, and flaked salmon.
  5. Drizzle balsamic vinaigrette over the salad and toss gently to combine.
  6. Serve immediately or enjoy family-style.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 salad
  • Calories: 480
  • Sugar: 3g
  • Sodium: 820mg
  • Fat: 36g
  • Saturated Fat: 9g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 6g
  • Protein: 32g
  • Cholesterol: 220mg

Keywords: - For extra crunch, consider adding nuts or seeds such as walnuts or sunflower seeds. - Swap salmon for grilled chicken or tofu for alternative protein options. - Store leftovers in an airtight container in the fridge for up to three days.