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Salmon Cobb Salad

Prep Time 15 mins
Cook Time 20 mins
35 mins
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.