Salmon Cobb Salad: A Feast for the Eyes and the Body
Don’t you just love a meal that is a feast for the eyes? The Salmon Cobb Salad is a stunning and vibrant dish, combining a rainbow of vegetables with protein-rich salmon. It’s as simple as it is beautiful, filled with health and flavor, making it perfect for serving buffet style. This way, your family and friends can tailor their plates to suit their preferences and dietary needs.
Health Benefits and Flavor Profile
Rich in Omega-3 Fatty Acids: The salmon is loaded with anti-inflammatory omega-3s, which are essential for supporting your hormones, brain function, and overall energy levels.
Crunchy Nutrition: Adding pumpkin seeds provides a satisfying crunch while boosting the meal’s nutritional profile. These tiny powerhouses are rich in protein, healthy fats, and magnesium, contributing to that tranquil “I’m Chilling Vibe!”
Light and Colorful: The salad keeps things light and fresh, featuring an array of colorful veggies that not only enhance the aesthetics of the dish but also offer a variety of vitamins and antioxidants.
Build Your Own Plate: By serving the Salmon Cobb Salad buffet style, you invite everyone to customize their meal. They can load up on leafy greens, add extra salmon for protein, sprinkle some pumpkin seeds for crunch, or choose their favorite dressing—a fun way to engage everyone at the table!
With its beautiful presentation and wholesome ingredients, this Salmon Cobb Salad is more than just a meal; it’s a celebration of flavors, colors, and health. It’s the perfect choice for gathering family and friends around the table, sharing good food, and enjoying the good vibes!

Salmon Cobb Salad
Ingredients
Salmon:
- 1 filet of wild salmon about 3 lbs. with pin bones removed
- 1 lemon zest of
- Sea salt and freshly ground black pepper
- 2 Tbsp. extra virgin olive oil EVOO
- 1 Tbsp. dill chopped
- 1 Tbsp. parsley chopped
Plant Based Aioli: for serving (1 cup raw cashews, ¾ cup water, 4 garlic cloves, 2 tsp. Dijon mustard, juice of ½ lemon, pinch of sea salt to taste)
Salad:
- 6 eggs
- ½ cup *coconut or carrot bacon I know many of you love the real thing bacon but these plant-based options are pretty good and a lot healthier for you!
- 2 tomatoes or 1 cup of baby tomatoes sliced
- ½ cup roasted red peppers cut
- 4 cups arugula and baby lettuce mix
- 1/2 cup sliced red onion
- 10 radishes cut in half
- boiled red skin potatoes
- 2 avocados thinly sliced
- 1/2- pound portabella mushrooms sautéed
- 1 bunch asparagus steamed
- 1 lemon cut into wedges (for garnish)
- ¼ cup Pumpkin seeds – for crunch
Directions
- Preheat the oven to 250˚F. Line a baking tray with foil and coat with a bit of EVOO.
- Place the salmon on the baking tray, skin side down, and season with sea salt and pepper, herbs and lemon zest. Rub the salmon all over with the EVOO, then let sit at room temperature for about 30 minutes. Roasting salmon low and slow gives a different consistency to the fish, more like smoked salmon (without the smoke).
- In the meantime – blend aioli ingredients together until smooth.
- Roast for about 25 minutes, or until the salmon is just opaque in the center.
- To prepare the eggs, bring water in a large saucepan to a boil, then gently add the eggs one at a time. Cook for 6 minutes. Remove from heat, drain then add eggs to ice bath to cool. When cool enough to handle, peel eggs and slice in half.
- To assemble the salad board, place the cooked salmon in the center of a platter, and scatter the remaining ingredients around it in a decoratively. Allow your family and or guests to prepare their own salad to enjoy!
Notes
- Raw Vegan: Chickpeas or Tofu
- Pescatarian: As is or replace fish with Shrimp for a Shrimp Cobb Salad Board!
- Paleo, Keto: Chicken or Beef
- Low Carb: As is! And Skip the Potatoes
- Dairy Free: As is!
- Gluten Free: As is!
- Kid Friendly: Deconstruct to Protein, Veggies, and Potatoes. If salmon is not there thing give them leftover chicken and ingredients that are a go for them from the board!
- Fast Track: Purchase ready-made salmon and make your board!