Light and Refreshing Summer Salmon Cobb Salad Recipe

Taste the harmony in a Salmon Cobb Salad, where fresh greens, flavorful salmon, and a zesty avocado dressing come alive in every bite.

Salmon Cobb Salad Recipe

The Salmon Cobb Salad is a visual treat and a festival of flavours. Think succulent, perfectly cooked salmon alongside garden-fresh greens, juicy heirloom cherry tomatoes, creamy avocado, and the sharp bite of blue cheese. Topped with crisp bacon, hearty hard-boiled eggs, and drizzled with a lush avocado green goddess dressing, this salad is more than a meal it’s a masterpiece of taste and texture that comes together beautifully in the most satisfying way.

Ingredients

• 3 large eggs
• 6 slices bacon
• 1 pound boneless salmon fillets, skin removed
• Salt and pepper – (for the salmon)
• Olive oil for pan
• Mixed greens or your favorite lettuce, chopped – (about 8 cups)
• 2 cups cherry tomatoes, halved
• 1 avocado, pitted and sliced
• 1/2 cup crumbled blue cheese

Avocado Green Goddess Dressing

• 2 scallions, roughly chopped – (top ends removed)
• 1 cup Greek yogurt
• 1 to 2 tablespoons fresh lemon juice – (or to taste)
• 1/2 cup cilantro, lightly packed
• 1 avocado, pitted and diced
• 1 clove garlic, crushed
• Salt and pepper to taste
• Water to thin out the dressing\

Instructions

• Hard-boil the eggs: In a medium saucepan with a lid, bring water to a boil (enough to cover the eggs).
• Once boiling, carefully add the eggs with a spoon, bring down to low heat, and cover. Simmer for 2 minutes, covered. Then turn off the heat and let the eggs sit in the hot water for 10 minutes, still covered.
• Once ready, run them under cold water, peel them, and cut them into wedges or slices.
• Meanwhile, cook the bacon on a large skillet over medium heat, until cooked through and crispy. Drain excess fat on a plate lined with paper towel.
• Then chop the cooked bacon. Set aside.
• Cook the salmon: Season salmon with salt and pepper on both sides. Heat about 1-2 tablespoons olive oil in a large skillet over medium-high heat, and cook the salmon, about 4-5 minutes per side or until cooked through. Transfer to a plate and let it rest for 10 minutes.
• Roughly shred with a fork.
• Meanwhile, make the avocado green goddess dressing: in a blender or food processor, blend or process all the dressing ingredients. Add water as needed to thin out the dressing. Set aside.
• Assemble: Arrange a bed of greens or lettuce on a large platter. Arrange the ingredients in rows: tomatoes, salmon, eggs, bacon, avocado, and blue cheese. Drizzle with the avocado green goddess dressing. Serve immediately and enjoy!

Serving Suggestions

• French Baguette
• Quinoa Pilaf
• Cucumber Salad
• Grilled Asparagus

Tips and Tricks

• If you prefer not to pan-sear your salmon, you can bake it on a sheet pan for about 15-18 minutes at 400 degrees F.
• Use a salad spinner to dry the greens thoroughly, which helps the dressing stick to the leaves.
• You can prep veggies, cook bacon, eggs, and salmon ahead of time, and store them separately in the refrigerator, making assembly quick and easy.