Salmon Cobb Salad recipe

Ingredients

  • For the Salad:
    • 2 salmon fillets (grilled, baked, or pan-seared)
    • 6 cups mixed greens (romaine, spinach, arugula, etc.)
    • 2 boiled eggs, sliced
    • 1 avocado, sliced
    • 1 cup cherry tomatoes, halved
    • ½ cup cucumber, sliced
    • ½ cup red onion, thinly sliced
    • ½ cup cooked and crumbled turkey or beef bacon (optional)
    • ½ cup blue cheese or feta crumbles (optional)
  • For the Dressing:
    • 3 tbsp olive oil
    • 1 tbsp red wine vinegar or lemon juice
    • 1 tsp Dijon mustard
    • 1 garlic clove, minced
    • Salt and pepper to taste

Instructions

  1. Prepare the salmon:
    Season salmon fillets with salt, pepper, and a bit of olive oil. Cook them by grilling, baking (at 400°F/200°C for 12–15 minutes), or pan-searing until fully cooked. Let them cool slightly, then flake or slice.
  2. Assemble the salad base:
    On a large platter or bowl, layer the mixed greens evenly.
  3. Add toppings:
    Neatly arrange boiled eggs, avocado slices, cherry tomatoes, cucumber, red onion, bacon crumbles, and cheese in rows or sections on top of the greens.
  4. Top with salmon:
    Place the flaked or sliced salmon over the salad.
  5. Make the dressing:
    In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper.
  6. Serve:
    Drizzle the dressing over the salad just before serving, or serve it on the side. Enjoy!

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