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Salmon Cobb Salad

Nicole Hinckley, RD, LD

Salmon Cobb Salad

This recipe has a few steps to it but is actually a great one to prepare at the beginning of the week. This recipe helps you prepare ingredients that can be used for your other recipes! Make sure to prepare a little bit extra of the ingredients than what is called for and have boiled eggs for breakfast and salmon for tacos later in the week!
Servings: 1
Calories: 540kcal


  • 4 oz. Salmon
  • 2 handfuls Mixed greens (or enough to fill your bowl)
  • 1 ea. Slice of bacon, crumbled
  • 1/2 ea. Egg, medium boiled
  • 1/4 ea. Cucumber, diced
  • 1/4 ea. Red onion, thinly sliced
  • 2 T. Feta cheese, crumbled
  • 1/2 t. Olive oil
  • Dash Salt
  • Optional Seasoning (basil, oregano, thyme)


  • Preheat oven to 450 degrees F. Drizzle salmon with olive oil and sprinkle with your desired amount of salt and spices (I like oregano, thyme, and basil)
  • Bake salmon until flaky (about 12 minutes).
  • Assemble the salmon cobb salad by placing the mixed greens in the bowl first, add cucumber, then top with salmon, bacon, tomato, 1/2 egg, onion, and feta cheese. Top with your favorite salad dressing. It pairs nicely with a balsamic vinaigrette.


Nicole Hinckley Nutrition Consulting


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