Salmon Cobb Salad


1 lb. skinless salmon fillets

3 cups fresh green beans, trimmed and chopped into bite size pieces

avocado oil cooking spray

8 cups chopped lettuce of choice, I prefer Romaine for this

2 cups cherry tomatoes, sliced

6 hard-boiled eggs, chopped

2 large avocados, chopped

6 slices cooked nitrate free bacon, chopped or crumbled

a handful of fresh dill, chopped

1/2 cup pitted olives, halved


Lemony dressing:

4 Tbsps extra virgin olive oil

3 Tbsps white wine vinegar, or apple cider vinegar

3 Tbsps fresh squeezed lemon juice

2 cloves garlic, minced

1 tsp onion powder

2 tsps chopped fresh dill

sea salt and ground black pepper to taste about 1/4 teaspoon each


Whisk all dressing ingredients in a small bowl or jar and refrigerate until ready to serve.

Place a steamer basket into a medium stockpan half filled with boiling water. Add in green beans, cover, and steam just until crisp-tender, 4 minutes. Drain and cool (I like to place them into an ice bath to immediately stop cooking and to keep them green).

Preheat your oven to 400 degrees f. and line a baking tray with parchment paper or a silpat mat.

Place your salmon on the prepared baking tray and season with sea salt and pepper. Spray with cooking spray, then bake for 10-12 minutes or until flaky.

Once the salmon is done, allow it to cool, then flake it with a fork.

To assemble your salad, add lettuce onto a large serving platter or bowl.

Add remaining Cobb layers as shown: flaked salmon, avocado, tomatoes, boiled eggs, green beans, olives, bacon and dill.

Remove dressing from your fridge, the whisk to combine again.

Serve your salad

Add Comment