Salmon & Avocado Cobb Salad Recipe

Prepare lettuce: Remove any tough outer leaves from the iceberg, halve the head, core and thinly slice or chop into bite-sized pieces. Rinse and spin dry. Place in a large salad bowl or on a serving platter.

Cook salmon: Pat the salmon fillet dry, season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook salmon skin-side down 3–4 minutes until crisp, then reduce heat to medium-low and cook another 3–5 minutes until just cooked through (internal temp ~125–130°F / 51–54°C) for tender, slightly flaky fish. Remove from pan and let rest 3 minutes, then flake into large chunks. Squeeze half a lemon over the salmon.

Cook bacon: In a separate skillet over medium heat, cook 4 bacon slices until crisp, 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.

Soft-boil eggs: Bring a small pot of water to a gentle boil. Lower in 2 large eggs and cook for 6 minutes for jammy yolks. Immediately transfer to an ice bath for 3 minutes, then peel and halve lengthwise.

Prepare avocado: Halve and pit the avocado, scoop out the flesh and slice or dice. Toss immediately with a light squeeze of remaining lemon half to prevent browning.

Assemble base: Arrange chopped lettuce on the serving platter. Neatly arrange flaked salmon, bacon pieces, avocado, and halved soft-boiled eggs in rows or sections over the lettuce. Sprinkle crumbled feta over the top.

Preheat oven to 400°F (200°C).

Toss bread cubes with 2 tablespoons olive oil, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet.

Bake 10–12 minutes, tossing halfway through, until golden and crisp. Let cool and scatter over the assembled salad just before serving so they stay crunchy.

Combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 3 tablespoons milk (or buttermilk), 1 tablespoon lemon juice, dried dill, dried parsley, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp black pepper in a bowl or jar.

Whisk (or shake if using a jar) until smooth. Stir in 3 tablespoons finely chopped oil-packed sun-dried tomatoes. Taste and adjust seasoning; add a splash more milk if you want a thinner consistency.

Chill for 10–15 minutes to allow flavors to meld, or use immediately.

Drizzle desired amount of the ranch & sun-dried tomato dressing over the assembled salad, or serve dressing on the side.

Scatter rustic croutons over the salad, sprinkle remaining black pepper and optional sliced chives over the top.

Serve immediately, letting diners combine portions so croutons remain crisp and avocado stays fresh.