Salmon & Avocado Cobb Salad Recipe

Preheat and season

Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat. Pat salmon dry with paper towels. In a small bowl combine 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Rub the mixture evenly over the salmon fillet(s).

Cook salmon

If baking: place salmon on a parchment-lined baking sheet and bake 10–12 minutes for a 1-inch thick fillet, or until salmon flakes easily with a fork. If pan-searing: heat a nonstick or cast-iron skillet until hot, add a little oil, place salmon skin-side down (if present) and cook 3–5 minutes per side depending on thickness until opaque and flaky. Remove from heat and let rest 3 minutes, then flake into large bite-sized pieces with a fork. Reserve warm or let cool slightly.

Prepare greens and vegetables

Wash and thoroughly dry romaine lettuce and baby spinach. Chop or tear romaine into bite-sized pieces and place in a large salad bowl or on a serving platter. Add the baby spinach if using. Arrange halved cherry tomatoes, sliced cucumber and thinly sliced red onion in separate sections atop the greens to create a classic Cobb layout.

Prepare eggs, bacon and avocado

Hard-boil eggs: place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then turn off heat and cover; let sit 10 minutes. Transfer to an ice bath, peel and quarter. Cook bacon until crisp (pan or oven) and drain on paper towels, then crumble. Halve and pit avocados, dice flesh into 1/2-inch pieces and toss immediately with a squeeze of lemon (about 1 tsp) to prevent browning.

Assemble salad

On the bed of greens, arrange flaked salmon, diced avocado, quartered eggs, crumbled bacon, tomatoes, cucumber, red onion and crumbled cheese in rows or sections. Sprinkle chopped chives over the top.

In a small bowl or jar combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp vinegar and 1 tbsp olive oil. Whisk or shake until smooth. Season to taste with 1/4 tsp salt and 1/8 tsp black pepper. Adjust lemon, salt or honey to preference.

When ready to serve, either drizzle dressing over the assembled salad (about 3–4 tbsp per serving) or serve on the side. Gently toss or let guests serve themselves so the avocado and salmon remain intact.

Garnish with lemon wedges and extra chopped parsley or dill if desired. Taste and add more salt, pepper or lemon juice if needed. Serve immediately.