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Salmon Cobb Salad (Paleo)
Salmon Cobb Salad is a twist on this American classic made with wild-caught salmon and a vibrant combination of veggies and toppings.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3
Calories 706 kcal
Ingredients
- 16 oz wild-caught salmon pin bones removed
- 1 lemon zest
- Generous pinch sea salt and pinch black pepper
- 4 oz mixed spring greens or baby lettuce
- 4 slices thick-cut bacon cooked and chopped
- 3 hard boiled eggs peeled and quartered
- 2 avocados peeled and sliced
- 2 plum tomatoes seeded and sliced
- 1/4 large cucumber seeded and sliced
- 1/4 cup Castelvetrano olives
- 1 generous handful fresh chives chopped
- Dressing of choice suggestion: Lemon Basil Bacon Fat Vinaigrette
Instructions
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Preheat oven to 350F. Cover a baking sheet with parchment paper or foil. Lay the salmon skin-side down (if yours came with skin on) on the baking sheet and sprinkle with half the lemon zest, salt, and pepper. Bake about 10 minutes or until just cooked through. Set aside to cool, then gently pull the meat away from the skin, and break the meat up with your fingers.
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On a platter or a couple large plates, assemble the salad by making a bed of the spring greens or lettuce.
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Traditionally, a Cobb salad is presented with the toppings laid out across the salad. There’s no right or wrong answer here. From top to bottom, I put: olives, cucumber, tomato, egg, salmon, avocado, bacon, and chives. I finished by sprinkling with the other half of the lemon zest.
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Serve with your dressing of choice on the side.
Recipe Notes
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Nutrition Facts
Salmon Cobb Salad (Paleo)
Amount Per Serving
Calories 706
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 262mg87%
Sodium 734mg31%
Potassium 1957mg56%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 7g8%
Protein 103g206%
Vitamin A 495IU10%
Vitamin C 11.7mg14%
Calcium 143mg14%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.