Healthy Salmon Cobb Salad

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Healthy Salmon Cobb Salad

I was looking for something healthy for dinner, using what I had on hand and I ended up with this gorgeous, delicious and filling salad. It was so good that I made it twice in two days!
Course: Salads
Keyword: Easy Lunch, Gluten Free, High Protein, Under 30 Minutes, Weeknight Meals
Servings: 4
Author: Denise



  • 2 lb fresh salmon, cut into filets
  • 8 cups favorite lettuce, Bibb or spring mix are our favs!, roughly chopped
  • 1 bunch asparagus, ends trimmed
  • 1 cup frozen peas
  • 1 pint grape tomatoes, halved
  • 1 avocado, thinly sliced
  • Feta cheese, crumbled
  • Olive oil
  • Honey


  • 1/2 cup olive oil
  • Zest and juice of 1 lemon
  • 1 Tbsp honey
  • 1 Tbsp dijon mustard
  • 2 cloves minced garlic
  • Salt and pepper, to taste
  • 1 tsp dried oregano


  • Fill a medium saucepan half full with water (at least 2” deep with water). Bring to a boil. Once boiling, gently add eggs to water. Boil for 7 1/2 minutes for a jammy, soft boiled egg. For a firmer egg, boil up to 10 minutes.
  • While eggs are boiling, fill a medium sized bowl with ice water. Once eggs are done, use a slotted spoon to remove from boiling water and place directly in ice bath, allowing them to stop cooking.
  • Leave boiling water in saucepan. Add asparagus and frozen peas to the pan. Heavily salt the water. Blanch vegetables for 3 1/2 minutes. Remove from pan with slotted spoon or strainer. Add asparagus and peas to ice bath. Set aside.
  • Prepare dressing by whisking all ingredients together. Set aside.
  • Heat oven to broil. Lay salmon on foil lined baking sheet. (Quick tip : spray foil with nonstick spray to allow for easier removal of fish once cooked). Lightly drizzle olive oil over salmon. Generously season with salt and pepper. Drizzle with honey. Broil for 7 minutes. Once done, remove from oven.
  • Assemble salad now that all components are prepped. Add chopped salad greens to bottom of large serving bowl or platter. Add 1/2 of salad dressing to greens and toss.
  • Remove eggs and vegetables from ice bath. Pat vegetables dry. Peel hard boiled eggs. Add asparagus and peas to salad, grouping each ingredient together. Add hard boiled eggs, sliced in half, to salad. Add tomatoes and avocado. Place broiled salmon in center of salad. Garnish with crumbled feta. Drizzle remaining dressing over top. Serve warm or slightly chilled.
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