Most salads either barely count as a meal or leave you feeling like you just ate a sandwich without the bread. Cobb salads walk a weird line – full of stuff, yet often missing something. Toss in salmon, though, and it shifts fast. Now it’s something that feels solid. Not heavy. Just right.

This isn’t the kind of salad that gets lost in the fridge next to the bagged spinach. It’s full of bite, color, and texture. You’re getting soft avocado, sweet corn, sharp onion, fresh greens, and rich salmon. Smoked or cooked, doesn’t matter. Both work. Add a boiled egg or two, a few tomatoes, and call it what it is – actual food. No bacon. No thick dressing that clings like glue. Just clean flavor and decent texture on a plate.

Active Time: 15 minutes
Total Time: 20 minutes
Servings: 2 full meals or 4 lighter plates

Ingredients

Grab what you like. Use what you have. Keep it balanced.

• 2 cups romaine or mixed greens
• 1 cup arugula
• 1 cup cherry tomatoes, halved
• ½ avocado, sliced or cubed
• 2 boiled eggs, peeled
• ½ cup corn (grilled or thawed from frozen)
• ¼ cup thinly sliced red onion
• 4 oz salmon (smoked or leftover cooked fillet)
• Optional: ¼ cup crumbled feta or goat cheese

Simple Dressing

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper

Instructions

Preparation

Boil the eggs. Let them cool while you prepare the rest. If you’re using fresh corn, hit it with a dry pan to give it some char – it brings out sweetness.

Lay the greens across a wide bowl or plate. Scatter arugula on top. Then section out the rest: tomato, onion, corn, avocado, egg. Flake the salmon and layer it gently.

Cooking

No cooking unless you’re starting with raw fish. Pan-seared or baked salmon works if you’ve got the time. Otherwise, smoked salmon goes straight from the fridge to the plate.

Shake or stir the dressing until it looks right. Glossy, not thick. Drizzle over just enough to coat everything lightly. No puddles.

Serving

Serve slightly chilled, not ice-cold. That dulls the flavor.

Good with:

• A wedge of lemon on the side
• Cracked black pepper just before serving
• Toasted sourdough or gluten-free crackers for crunch

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 380
• Total Fat: 24g
• Saturated Fat: 5g
• Cholesterol: 170mg
• Sodium: 580mg
• Carbs: 10g
• Fiber: 3g
• Sugars: 4g
• Protein: 28g

Tips and Variations

• Use goat cheese instead of feta for a smoother texture
• Add toasted seeds or nuts for crunch without dairy
• Sub in grilled zucchini, peppers, or even chilled potatoes if you want more heft

Canned salmon works too, as long as it’s drained well. Surprisingly decent.

Conclusion

This salad doesn’t play at being healthy – it just is. It tastes clean, but not empty. Feels satisfying, but doesn’t sit heavy. It’s fast to prepare, easy to adjust, and holds its own as a full meal. Whether it’s a fridge-clearing lunch or a dinner you barely had time for, this salmon cobb salad holds it together. No fluff. Just solid, well-balanced food that does the job.

Hungry for more? Explore our handpicked collection of delicious salad recipes.