7 Days Fun of Clean RecipesDownload
29Oct, 19
Clean Food Love
Jump to recipe

Salmon Cobb Salad

I know we’re approaching cold weather, but I still CRAVE my fresh Veggies this time of year.

At our house, we aim to eat salmon once or twice each week, and I typically cook extra so that we can use it the next day in a salad like this!

The added green beans make this Cobb a bit heartier, and the salmon + eggs make this salad surprisingly filling!

What will your Game-Day guests say when they arrive to your house on Sunday to find THIS spread?!! (Let me know!) Makes 6 servings


  • 1 lb. skinless salmon fillets
  • 3 cups fresh green beans, trimmed and chopped into bite-size pieces
  • avocado oil cooking spray
  • 8 cups chopped lettuce of choice, I prefer Romaine for this
  • 2 cups cherry tomatoes, sliced
  • 6 hard-boiled eggs, chopped
  • 2 large avocados, chopped
  • 6 slices cooked nitrate-free bacon, chopped or crumbled
  • a handful of fresh dill, chopped
  • 1/2 cup pitted olives, halved

Lemony dressing:

  • 4 Tbsps extra virgin olive oil
  • 3 Tbsps white wine vinegar, or apple cider vinegar
  • 3 Tbsps fresh squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 2 tsps chopped fresh dill
  • sea salt and ground black pepper to taste about 1/4 teaspoon each


Whisk all dressing ingredients in a small bowl or jar and refrigerate until ready to serve. Place a steamer basket into a medium stock pan half-filled with boiling water.

Add in green beans, cover, and steam just until crisp-tender, 4 minutes. Drain and cool (I like to place them into an ice bath to immediately stop cooking and to keep them green).Preheat your oven to 400 degrees f. and line a baking tray with parchment paper or a silpat mat.Place your salmon on the prepared baking tray and season with sea salt and pepper. Spray with cooking spray, then bake for 10-12 minutes or until flaky. Once the salmon is done, allow it to cool, then flake it with a fork. To assemble your salad, add lettuce onto a large serving platter or bowl. Add remaining Cobb layers as shown: flaked salmon, avocado, tomatoes, boiled eggs, green beans, olives, bacon, and dill.

Remove dressing from your fridge, the whisk to combine again. Serve your cobb salad drizzled with lemony dressing and enjoy!



Leave a Comment Below:

Print Friendly, PDF & Email

7 days of fun clean recipe book
Download button
Cartoon image of Rachel Maser
email privacy block

Success message!
Warning message!
Error message!