Salmon Cobb Salad Recipe
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(33)
Ingredients
4 servings
- 1 lb salmon, boneless, skinless (preferably wild-caught)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 large head of romaine lettuce, chopped, rinsed and spun dry
- 2 ears of corn, cooked, shucked and cut off the cob
- 1/2 medium red onion, thinly sliced
- 2 large hard-boiled eggs, peeled and quartered
- 1 large avocado, peeled, pitted and sliced
- 1 1/2 cups cherry tomatoes, halved
- 3 Tbsp fresh lime juice, from 1 to 2 limes
- 3 Tbsp extra virgin olive oil
- 2 Tbsp cilantro, chopped
- 2 Tbsp dill, chopped
- 1 large garlic clove, pressed or finely minced
- 1 tsp sea salt
- 1/8 tsp black pepper
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Preparation
Chef’s notes
Use pan wild-caught salmon whenever you can get your hands on it. Read more about the differences between wild caught and farm raised salmon on the blog.
Fresh corn on the cob generally has the sweetest and best flavor, but when it is not in season, feel free to substitute with frozen (cooked according to package instructions) or well-drained canned corn.
Any size, shape or color of tomatoes will work in this recipe.