Go Back

Salmon Cobb Salad with Avocado and Eggs

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 6 cups Romaine lettuce or mixed greens, chopped
  • 2 salmon fillets (about 6 oz each), skinless
  • 4 slices bacon, cooked until crisp and crumbled
  • 2 large hard-boiled eggs, peeled and halved or chopped
  • 1 avocado, diced or sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced (optional)
  • ¼ cup crumbled blue cheese or feta cheese
  • Salt and black pepper, to taste
  • 1 tbsp olive oil (for cooking salmon)
  • For the Lemon-Dijon Vinaigrette:
  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup (optional for sweetness)
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Prepare the Salmon : Season salmon fillets with salt, pepper, and a drizzle of olive oil. Heat a skillet over medium heat. Cook salmon for 4–5 minutes per side, until golden and cooked through (or bake at 400°F / 200°C for 12–15 minutes). Let rest for a few minutes, then flake into large pieces.
  • Step 2: Cook the Bacon : Cook bacon strips in a skillet until crispy. Drain on paper towels and crumble once cooled.
  • Step 3: Prepare the Eggs : Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and cover for 10–12 minutes. Cool in ice water, peel, and halve or chop.
  • Step 4: Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Taste and adjust seasoning or acidity as desired.
  • Step 5: Assemble the Salad : Arrange chopped lettuce on a large platter or in individual bowls. Add neat rows of flaked salmon, bacon, eggs, avocado, tomatoes, and cheese. Sprinkle lightly with salt and pepper.
  • Step 6: Dress and Serve : Drizzle the vinaigrette evenly over the salad before serving, or serve it on the side for guests to add individually.