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Salmon Cobb Salad with Spinach and Feta

by Katerina

5 from 1 vote

Mar 08, 2017, Updated Dec 28, 2022

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This easy Salmon Salad recipe is made with tender spinach and romaine lettuce topped with oven-baked salmon, tomatoes, eggs, bacon, avocados and feta, all tossed together with a tangy lemon-mustard dressing.

Easy Salmon Salad Recipe

It’s about time we turn to salads. I mean… I’m wearing short sleeves for goodness sake! Yes, short. sleeves. Thank you, March, for changing your cold mind and greeting me with 50 degrees these days! I ♥ you!

Oh HI pal! What a lovely start to March it has been. I’ve reacquainted myself with my short sleeve t-shirts and skinny jeans that seem to have somehow shrunken in the closet.  I mean… jeans shrink when you haven’t worn them in a while… correct? It can’t be because I have been hibernating all winter long and stuffing my face with warm, comfy foods all while neglecting the treadmill??

Naaaaah. It has NAH-THING to do with that. Nada. OH look, DONUTS!
errrr, never mind. It’s a salad! Just what my skinny jeans need…

Ingredients for Salmon Salad

This Salmon Cobb Salad is me finding a solution to leftovers. My food brain dreamed up this salad after a super awesome meal which included my all-time favorite One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts. I LOVE that stuff! But because I baked a 3 pound fish, we had enough salmon for 2 nights in a row.

And with the help of my collection of Olive Oils and vinegars, I was able to come up with a totally different win-win din-din the next day.

Using Extra Virgin Olive Oil and Red Wine Vinegar is a quick and easy way to enhance foods without adding extra calories, fat, or salt.

A blend of said red wine vinegar + olive oil + lemon juice + garlic + mustard = a no-fuss, super easy, tangy lemon dressing that goes very well with salmon.

All I’m saying is that this is excellent news on the salmon cobb salad front.  Because there IS a salmon cobb salad front…. we’re looking right at it. We’re going to make it all fancy by sprinkling the fish with garlic, salt, pepper, and olive oil before it goes in the oven for a short amount of time or just enough time to get all your other ingredients on a big plate over fresh greens.

How To make Salmon Cobb Salad

Essentially, we are going to trust ourselves to fry some turkey bacon, boil a few eggs, slice up an avocado, crumble some feta cheese, and cut up handfuls of cherry tomatoes. This may seem like a lot of work, but it ain’t. Just grab a good sharp knife and follow my lead.

• Cook the Salmon: Preheat oven to 425˚F. Rub the salmon with some olive oil, and sprinkle with salt, pepper, and garlic.
• Eggs and Bacon: While the salmon is cooking, boil two eggs, and fry four slices of bacon.
• Prepare the Salad: Next, arrange the baby spinach and lettuce in a salad bowl.
• Salad Dressing: Make the salad dressing by combining olive oil, vinegar, lemon juice, mustard, worcestershire sauce, garlic, salt, and pepper; whisk until completely combined.
• Top the Salad with the cooked salmon, eggs, bacon, tomatoes, feta, and avocado.
• Pour dressing over the salad, lightly toss, garnish with lemon slices, and serve.

ENJOY!

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5 from 1 vote

Salmon Cobb Salad with Spinach and Feta

by Katerina | Diethood

Salmon Cobb Salad with Spinach and Feta – Tender spinach and romaine lettuce topped with delicious oven-baked salmon, tomatoes, eggs, bacon, avocados and feta, all tossed together with a tangy lemon-mustard dressing.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients 

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FOR THE SALMON

• ▢ 4 salmon fillets,, (about 3 ounces each)
• ▢ extra virgin olive oil
• ▢ 2 cloves garlic,, minced, divided
• ▢ salt and fresh ground pepper, to taste

FOR THE SALAD

• ▢ 6 cups torn romaine lettuce
• ▢ 4 cups baby spinach
• ▢ 2 large hard-boiled eggs,, quartered
• ▢ 4 slices turkey bacon,, cooked to a desired crispness and crumbled
• ▢ 2 cups cherry tomatoes,, halved
• ▢ ½ cup crumbled feta cheese
• ▢ 1 avocado, , cut in slices
• ▢ 1 lemon, , cut in slices

FOR THE DRESSING

• ▢ ¼ cup Extra Virgin Olive Oil
• ▢ 2 tablespoons Red Wine Vinegar
• ▢ 1 tablespoon lemon juice,, or to taste
• ▢ 1 teaspoon worcestershire sauce
• ▢ 1 teaspoon dijon mustard
• ▢ 1 clove garlic,, minced
• ▢ salt and fresh ground pepper,, to taste

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Instructions 

• Preheat oven to 425˚F.
• Line a baking sheet with foil.
• Drizzle some oil over the top of each salmon, just enough to coat the salmon.
• Sprinkle the salmon with salt and pepper, and top each fillet with a bit of minced garlic.
• Place salmon fillets on the baking sheet and transfer to the oven.
• Roast for 15 to 18 minutes, or until salmon flakes easily with a fork.
• Remove from oven and set aside.

In the meantime, prepare the salad

• Arrange baby spinach and lettuce in a large salad bowl.
• Top the salad with the salmon, eggs, crumbled bacon, tomatoes, feta, and avocado. Set aside.
• In a small mixing bowl or a jar with a lid, combine extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, mustard, minced garlic, salt, and pepper; whisk until thoroughly incorporated. If using a jar, close it with a lid and shake the jar until well combined.
• Pour dressing over the salad, lightly toss, garnish with lemon slices, and serve.

Nutrition

Calories: 536kcal | Carbohydrates: 16g | Protein: 32g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 179mg | Sodium: 788mg | Potassium: 1336mg | Fiber: 7g | Sugar: 4g | Vitamin A: 9683IU | Vitamin C: 50mg | Calcium: 245mg | Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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