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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.

Salmon Cobb Salad with Spinach and Feta

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.
Servings : 4
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
  

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

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: 536 kcal | Carbohydrates: 16 g | Protein: 32 g | Fat: 39 g | Saturated Fat: 10 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 20 g | Cholesterol: 179 mg | Sodium: 788 mg | Potassium: 1336 mg | Fiber: 7 g | Sugar: 4 g | Vitamin A: 9683 IU | Vitamin C: 50 mg | Calcium: 245 mg | Iron: 4 mg | Net Carbs: 9 g

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.

Course: Lunch/Dinner
Cuisine: American
Keyword: easy salmon recipe, easy salmon salad, salmon salad recipe