Salmon & Avocado Cobb Salad Recipe

Prep salmon

Pat the salmon dry with paper towels. Rub with 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon lemon juice.

Cook salmon

Preheat a nonstick skillet or cast-iron pan over medium-high heat. When hot, add the salmon, skin-side down if applicable. Cook undisturbed 4–5 minutes until crisp on the bottom. Flip and cook 2–4 minutes more until salmon is just cooked through (internal temperature 125–130°F/52–55°C for medium). Remove from pan and let rest 3 minutes, then flake into large chunks.

Core the ripe tomato and roughly chop. Place tomato in a blender or food processor and pulse once or twice to break it up — you want small pieces rather than a puree (about 3–4 pulses).

Transfer the chopped tomato to a bowl and whisk in 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon olive oil, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust seasoning. If the dressing is too thick, whisk in 1–2 teaspoons water to reach desired consistency.

Prepare salad base: Rinse and spin-dry iceberg lettuce, then chop or tear into 6 cups of bite-sized pieces. Halve the cherry tomatoes. Slice the avocado in half, remove pit, slice into 8–10 slices and toss gently with a few drops of lemon juice to prevent browning. Peel and quarter the hard-boiled eggs. Chop or crumble cooked bacon into bite-size pieces. Thinly slice green onions.

Arrange the salad: On a large platter or individual plates, lay the iceberg lettuce as a bed. Arrange flaked salmon, avocado slices, halved cherry tomatoes, quartered eggs, bacon pieces, sliced scallions and crumbled cheese in rows or sections over the lettuce to create a classic Cobb presentation.

Dress and finish: Spoon the tomato dressing evenly over the salad (start with 3–4 tablespoons and serve any extra on the side). Sprinkle chopped fresh parsley and add lemon wedges alongside. Offer additional salt and pepper to taste.