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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 lemondijon mustardgarlicolive oilcoarse sea salt and freshly ground black pepper
Salad:
salmon filletOlive oil Coarse sea salt and freshly ground black pepperbaconeggsromaine lettucecherry tomatoesseedless cucumberripe avocadoscallions
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. Prep Time: 15 minutesCook Time: 15 minutesCourse:Dinner, Lunch, SaladCuisine:American, fish, PaleoKeyword:cobb salad, paleo, salmon, whole30Servings: 6 servings
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Ingredients
Dressing:
Juice of one lemon2teaspoonsdijon mustard3large cloves garlicminced1/3cupolive oil1/4teaspoonsea salt1/4teaspoonblack pepper
Salad:
1lbsalmon filletOlive oilCoarse sea salt and freshly ground black pepper8slicesbaconcooked and crumbled*4large eggshard boiled, cut into quarters**2hearts of romaineroughly chopped1cupcherry tomatoeshalved1/2seedless cucumbersliced1large ripe avocado3scallionsthinly 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.
Nutrition
Calories: 449kcalCarbohydrates: 7gProtein: 24gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 170mgSodium: 394mgPotassium: 836mgFiber: 4gSugar: 2gVitamin A: 3738IUVitamin C: 12mgCalcium: 56mgIron: 2mg
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