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

Salmon Cobb Salad

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

Course Salad
Cuisine American
Keyword Healthy Cobb Salad, Salmon Cobb Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Natasha Bull


  • 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


  1. Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with tin foil. 
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Either toss the salad or pour the dressing over top. Enjoy immediately. 

Recipe Notes

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