This salmon Cobb salad is full of healthy fats, protein and fiber. The blue cheese yogurt dressing is the perfect addition to this colorful meal.
Fiiiinally, a salad recipe for you guys. I really tried my first trimester to get a salad recipe out there for you, but it wasn't happening. Now that I am feeling better, this salmon Cobb salad with a yogurt blue cheese sauce is just what I needed for lunches this week.
Ingredients in this Salmon Cobb Salad
- Salmon: I buy my salmon from Costco but you can find it at most grocery stores! I baked my salmon at 425 for about 15 minutes or until its no longer pink in the middle.
- Turkey Bacon: I can't even tell the difference anymore between regular bacon and turkey bacon. After you crumble it up into small pieces, its barely noticeable and turkey bacon contains a lot less saturated fat than normal bacon!
- Avocado: Because you can't have a Cobb salad without avocado!
- Boiled eggs: Same reason as above! I boiled mine for about 10 minutes and then placed them in ice cold water to peel. The shell came off so easily.
- Butter/Boston lettuce: If you substitute anything in this recipe don't let it be this lettuce! I love butter lettuce leaves, they are so fragile and tender!
- Red onion, lemon, dill: All of these foods pair well with salmon. They are traditionally not in a Cobb salad but the addition didn't overpower the other flavors in the dish. I even added some dill to the blue cheese yogurt dressing.
- Blue cheese: You guys know I am a big fan of blue cheese on things, like these blue cheese apples. I try to buy blue cheese that doesn't have anti-caking properties.
Can this Salmon Cobb Salad be made for Meal Prep?
Absolutely! I would just wait to the dressing until right before you are going to eat it. Also if you don't like the look of brown avocado pieces, I would recommend squeezing some lemon overtop of them to retain their color for a bit longer.
Is this Salmon Cobb Salad Keto-Friendly?
For those of you who are looking for a keto-friendly salad, this is the one for you! Full of healthy fats, low in carbohydrates and high in fiber.
Don't like blue cheese but want to substitute?
I would recommend a 'funky' cheese for this salmon Cobb salad recipe but if you'd prefer no blue cheese or gorgonzola, feta will work too.
Don't feel like making your own salad dressing?
Although this blue cheese yogurt sauce is only 5 ingredients, if you are looking for a quick fix I like Bolthouse Yogurt Blue Cheese Dressing as well.
Don't forget to Pin It for later and comment/rate this recipe below!
PrintSalmon Cobb Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This salmon Cobb salad is full of healthy fats, protein and fiber. The blue cheese yogurt dressing is the perfect addition to this colorful meal.
Ingredients
- 4 salmon filets, cooked (see notes below)
- ½ blue cheese, crumbled
- 1 pint cherry tomatoes, halved
- ½ red onion, sliced or diced
- 1 cup canned or frozen corn (thawed, rinsed and dry)
- 8 strips turkey bacon, cooked and diced
- 4 eggs, hard boiled
- 1 large avocado, diced
- 1 batch of this 5 ingredient blue cheese sauce (or store bought blue cheese dressing)
- Garnish: Fresh dill and lemon wedges
Instructions
- Divide ingredients into 4 separate containers.
- If making salad for meal prep, place the salad dressing in a separate container and place on salad prior to eating.
Notes
Oven baked salmon: Preheat oven to 425F, place salmon filets on a sheet pan and drizzle with avocado or EVOO. Sprinkle cracked pepper, salt and garlic powder. Bake for 15 minutes or until inside is no longer pink.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad,dinner
- Method: assemble
- Cuisine: American, mediterranean
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