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salmon cobb salad with soft boiled eggs, cucumbers, cherry tomatoes, olives, bacon, red onions and greens, Dressing, forks and another bowl of salad in the background

SALMON COBB SALAD WITH EASY HOMEMADE DRESSING

This Salmon Cobb Salad is packed and loaded with all the goods! Wild canned salmon makes it a breeze to put together and a healthy homemade Greek yogurt dressing sends it over the top!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Servings

Ingredients

FOR THE SALAD

  • 8 cups Greens of Choice*
  • 1 (213g) can Wild Sockeye Salmon*
  • 5 strips Bacon* cooked and chopped
  • 2 Jammy Eggs (see instructions)
  • ¼ cup Red Onion sliced
  • ½ cup Manzanilla Olives
  • ½ cup Cucumber sliced
  • 12 Cherry Tomatoes halved
  • ½ tsp Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbsp Extra Virgin Olive Oil

FOR THE DRESSING

  • 4 tbsp Extra Virgin Olive Oil
  • 4 tbsp Maple Syrup or Honey
  • 4 tbsp Plain Full Fat Greek Yogurt
  • 1 tbsp Apple Cider Vinegar
  • 1.5 tsp Dijon Mustard
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste

Instructions

  • Make the Jammy Eggs: Bring a pot of salted water to a boil. Carefully lower the eggs into the water and set your timer for 6.5 minutes. Pay attention...time matters here, folks.
    2 eggs boiling in a pot of water on a burner
  • While the eggs are boiling, prepare a large bowl filled with cold water and a few ice cubes (ice bath).
  • Once the time is up, drain the eggs and carefully place them in the ice bath and leave them there for 2 minutes.
    bowl of ice water with 2 eggs
  • When ready to use, peel and carefully slice in half (do this part over the salad, they're verrrrry runny!)

Make the Broiled Bacon

  • Set oven to broil on high. Place bacon on a foil lined baking sheet in a single layer.
    5 strips of raw bacon on a foil lined baking sheet
  • Place under the broiler for 6 or so minutes, turning once. Keep an eye in the last couple minutes to ensure they don't burn.
    5 cooked strips of bacon on a foil rimmed baking sheet
  • Set on a paper towel lined plate to drain the grease then slice into bite sized pieces.
    5 cooked strips of bacon on a paper towel lined plate
  • Add all the dressing ingredients in a jar or bowl.
    olive oil, spices and mustard in a bowl
  • Mix until well combined. Set aside (or in the fridge) until ready to use.
    yellow dressing with pepper speckles in a jar
  • Drain the canned salmon and season with smoked paprika, 1 tbsp EVOO and salt and pepper, to taste. Divide the greens amongst two large bowls and spoon the salmon on top, in the center of the greens, evenly dividing it amongst the two bowls.
    canned salmon and spices mixed in a bowl with a fork
  • Surround the salmon with cucumbers, broiled bacon, red onion, olives and cherry tomatoes. Top with the Jammy Eggs, a couple drizzles of the dressing and more salt and pepper to taste.
    bowl of greens, cherry tomatoes, cucumbers. canned salmon, bacon, olives, red onions and jammy eggs

Notes

I used mixed baby greens but anything would work here! Spinach, arugula, kale, lettuce, a mixture...whatever floats your boat!
Don't be alarmed by the bones in the canned salmon. They're full of calcium and good for you. I know there might seem like there are TONS but don't worry, when crushed with a fork and mixed in with the rest of the ingredients you won't taste a thing.
You could use fresh salmon cooked however you like instead, if you prefer...leftover salmon or canned tuna work well, too!
For more detailed instructions on how to broil bacon, get out this post.

Nutrition

Serving: 1Serving | Calories: 841kcal | Carbohydrates: 43g | Protein: 20g | Fat: 67g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1065mg | Potassium: 922mg | Fiber: 3g | Sugar: 29g | Vitamin A: 2982IU | Vitamin C: 63mg | Calcium: 168mg | Iron: 3mg
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