Salmon Cobb Salad

If you have been following along, you know my love for nutrient dense salads. A salad to me is not just some iceberg lettuce, a couple croutons with some ranch dressing on it. The salad to me is a balanced meal filled with adequate carbs, protein, and healthy fats. Far too often I see unbalanced salads, which a majority of people try to rely on for a meal. Unbalanced meals that are in adequate in a macro(s), are going to lead to less satiety and odds are will lead you to the pantry to snack on something else post dinner. Your time would be much better spent making a balanced meal with adequate protein, carbs and fats. 

So, let’s do that.

I recently went shopping and found half baked harvest newest cookbook. Teighan is one of my absolute favorite cooks and bloggers. I find her flavors to be in line with the flavors that I personally choose to cook with and enjoy most. As I looked through her cookbook, the Salmon Cobb Salad stood out immediately. Adam and I make salads all of the time so I knew this had to be on our list, but when I read through it, I found that it was high in fat and lacked a carb source. I decided I would revamp this recipe to make it a little bit more macro balanced, but still packed with flavor. Again just because it’s healthy doesn’t mean it needs to lack flavor. Healthy food should never be boring, but it should also never be unbalanced.

Serves 3

398 calories per serving

23 fat | 22 carb | 30 protein | 5 fiber

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Salmon Cobb Salad

Prep Time 15 minutes
Cook Time 20 minutes
35 minutes
Servings 3



  • 2 (4 ounces) Fresh Atlantic Salmon fillets
  • 1 tsp olive oil
  • 2 tbsp smoked paprika
  • 2 cloves garlic minced
  • salt and pepper
  • 2 strips turkey bacon Columbus brand
  • 2 hard boiled eggs yolks removed
  • 1/4 cup crumbled fat free feta cheese
  • 4 cups mixed greens, such as arugula, spinach, romaine
  • 1/2 cup cherry tomatoes halved
  • 1 medium avocado diced

Roasted potatoes

  • 220 grams fingerling poatoes halved
  • 1 clove garlic minced
  • 1/2 tbsp olive oil
  • salt and pepper


  • 1/2 tbsp olive oil
  • 1 heaped tbsp dijon mustard
  • 1 clove garlic minced or finely grated
  • 1/2 lemon juiced
  • 1 tbsp fresh dill
  • salt and pepper



  • Preheat oven to 425F.
  • Toss potatoes in olive oil, garlic, s&p and roast for 20 minutes or until golden and crispy.


  • Season and rub the salmon in the olive oil, paprika, garlic, and a pinch each of
    salt and pepper. Rub it in well.
  • In a pan over medium high heat, cook your salmon (ensure to sear all sides)
    and bacon strips. Pour lemon juice over salmon as it finishes cooking. About 10
    minutes total.
  • In a large serving bowl, add the greens, tomatoes, avocado, eggs, cooked
    salmon and bacon. I flake the salmon over the salad and chop the bacon. Add
    the feta on top (a great alternative would be chunks of a sharp cheddar


  • In a small bowl, combine the olive oil, lemon juice, garlic, mustard, dill and a
    pinch each of salf and pepper to taste.
  • Pour over salad and toss gently.

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