Salmon Cobb Salad Recipe:
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people as a side salad
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Calories
432 kcal
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Course
Main Course, Salad
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Cuisine
American
Salmon Cobb Salad Recipe:
Description
This salad starts with salmon seasoned simply with salt and pepper, then pan-seared until golden on the outside and cooked through. After cooling, the salmon is flaked into bite-sized pieces. Fresh romaine lettuce forms the base, offering a crisp texture that balances the richness of the fish.
The salad is assembled by arranging rows of sweet cooked corn kernels, thinly sliced red onion, quartered hard-boiled eggs, sliced avocado, and halved cherry tomatoes atop the lettuce. The cilantro lime dressing, made from lime juice, olive oil, fresh herbs, garlic, salt, and pepper, adds a bright, herbaceous finish that complements the ingredients without overpowering them.
This dish can be served as a main course for lunch or dinner due to its balance of protein, fats, and fresh vegetables. The variety of ingredients provides multiple textures—from crisp and juicy veggies to creamy avocado and tender salmon pieces—making each bite interesting and flavorful.
Ingredients
Ingredients for Pan Seared Salmon:
- 1 lb salmon boneless, skinless (preferably wild-caught)
- 1 tsp salt sea salt
- 1/4 tsp black pepper
Ingredients for Cobb Salad:
- 1 romaine lettuce chopped, rinsed and spun dry, large head
- 2 corn cooked, shucked and cut off the cob, ears
- 1/2 red onion thinly sliced, medium
- 2 egg peeled and quartered, large, hard-boiled
- 1 avocado peeled, pitted and sliced, large
- 1 1/2 cups cherry tomato halved
Ingredients for Cilantro Lime Dressing:
- 3 Tbsp lime juice from 1 to 2 limes, fresh
- 3 Tbsp extra virgin olive oil
- 2 Tbsp cilantro chopped
- 2 Tbsp dill chopped
- 1 garlic pressed or finely minced, large clove
- 1 tsp salt sea salt
- 1/8 tsp black pepper
Instructions
- Season salmon generously with salt and pepper. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Once oil is hot add salmon, top-side down and cook until golden and crisp on the first side (4 minutes) then flip salmon and continue cooking another 4 minutes or until cooked through, depending on thickness of salmon. Transfer to a plate and cool to room temperature then flake salmon with forks into bite-sized pieces.
- Arrange romaine lettuce on a large platter or large shallow bowl.
- Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.
- Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people as a side salad
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbs | 18g | |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 155mg | 52% |
| Sodium | 1261mg | 53% |
| Potassium | 1124mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 41mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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