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This salmon Cobb salad recipe is a lighter take on the classic! It’s every bit as delicious.

oval serving plate with salmon Cobb salad recipe

I had this vision of a healthy Cobb salad that wasn’t drowning in a creamy dressing and that didn’t contain bacon and cheese.

Some may say that I’m taking the fun out of Cobb salad, but I disagree. This salad is still hearty and flavorful, but it’s also good for ya.

close-up of lighter salmon Cobb salad recipe on oval plate

I did a quick search, and Cobb salad ingredients can and do vary. I found several recipes that use a lighter dressing, so I knew I wasn’t totally out to lunch here (har har). The red wine vinegar dressing is very easy to throw together, and it provides a tangy kick that still lets the other flavors shine through.

The salmon is quickly roasted with some olive oil and salt & pepper. The eggs are hard boiled for 7 minutes so the yolk isn’t rock hard. If you prefer even jammier yolks, go ahead and cook them for less time.

I did add a slightly unusual ingredient to this salad which gives it a nice little kick of sharpness, but you definitely don’t need to go out of your way to find it. I had some leftover radish greens from the smashed chickpea salad sandwich I posted a little while ago, and I thought they would go well in this salmon Cobb salad. Watercress offers a similar flavor.

salmon Cobb salad with egg and avocado on a white dish

Would you try this healthy Cobb salad recipe or do you prefer the more traditional version?

Let me know in the comments below. 🙂

This salmon Cobb salad recipe is a lighter take on the classic! It's every bit as delicious.
5 from 1 vote

Salmon Cobb Salad

This salmon Cobb salad recipe is a lighter take on the classic! It's every bit as delicious. 
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4


  • 3 eggs
  • 1/2 tablespoon olive oil
  • 1 small piece of salmon (about 1/2 pound)
  • 1 head butter leaf lettuce and/or assorted salad greens
  • 1 large handful arugula
  • 2-3 medium tomatoes chopped
  • 1 avocado diced
  • Scallions chopped, to taste
  • Radish greens to taste (optional)


  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon honey
  • Salt & pepper to taste


  • Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with tin foil. 
  • Hard boil your eggs. The ones pictured are cooked for 7 minutes after they start boiling. Once they're done, cover with cold water and peel.
  • Place the salmon on the baking sheet. Cover it with the 1/2 tablespoon of olive oil and some salt & pepper. Roast for about 10 minutes or until it flakes easily with a fork (don't overcook).
  • Meanwhile, whisk the dressing ingredients together in a small bowl and set aside. Prep your other salad ingredients and add them to a large salad bowl.
  • When the eggs and salmon are done, chop or slice the eggs as desired and break the salmon into smaller pieces using a fork. Add to the salad bowl.
  • Either toss the salad or pour the dressing over top. Enjoy immediately. 


  • Serves 2 as a main course or 4+ as a side salad.

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Hi! I’m Natasha.

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5 from 1 vote

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  1. Debs says:

    5 stars
    I would so totally go for this! Version! It looks gorgeous! And the sound of peppery greens! I’m in!

    1. Natasha says:

      Thanks so much, Debs!!