Salmon Cobb Salad with Spinach and Feta: A Wholesome Twist on a Classic

If you’re searching for a protein-packed, nutrient-rich meal that doesn’t skimp on flavor, this Salmon Cobb Salad with Spinach and Feta is your perfect answer. It’s a modern, heart-healthy take on the traditional Cobb salad, starring roasted salmon, vibrant greens, creamy feta, and a bold, zesty dressing that brings it all together. Whether you’re meal prepping for the week or preparing a stunning dish for lunch with friends, this recipe is a winner for wellness seekers and flavor lovers alike.

Why You’ll Love This Salmon Cobb Salad

This dish is a dream for clean eaters, pescatarians, low-carb enthusiasts, and anyone who enjoys Mediterranean-inspired cuisine. The salmon is oven-roasted to flaky perfection, making prep easy and mess-free. Combine that with fresh baby spinach, romaine, turkey bacon, and crumbled feta, and you’ve got a salad that’s satisfying enough to be the main course.

Highlights:

• High in protein and Omega-3s

• Naturally gluten-free

• Packed with fiber and vitamins

• Quick to prepare (under 30 minutes!)

• Beautiful presentation for entertaining

Whether you’re trying to eat healthier or just need a new way to enjoy salmon, this salad hits the mark on both nutrition and taste.

Ingredients Breakdown

Let’s take a deeper look at the simple yet powerful ingredients that make up this show-stopping salad.

For the Salmon:

• 4 salmon fillets (about 3 oz each)

• Extra virgin olive oil

• 2 cloves garlic, minced

• Salt and fresh ground black pepper

For the Salad:

• 6 cups torn romaine lettuce

• 4 cups baby spinach

• 2 large hard-boiled eggs, quartered

• 4 slices turkey bacon, cooked and crumbled

• 2 cups cherry tomatoes, halved

• ½ cup crumbled feta cheese

• 1 avocado, sliced

• 1 lemon, cut into slices (for garnish)

For the Dressing:

• ¼ cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste

How to Make Salmon Cobb Salad with Spinach and Feta

Step 1: Roast the Salmon

1. Preheat your oven to 425˚F and line a baking sheet with foil.

2. Drizzle olive oil over the salmon fillets and season with salt, pepper, and minced garlic.

3. Roast in the oven for 15–18 minutes, or until the salmon flakes easily with a fork.

4. Set aside to cool slightly while you prepare the salad base.

Step 2: Assemble the Salad

1. In a large bowl, arrange romaine and spinach as your base.

2. Top with roasted salmon, hard-boiled eggs, turkey bacon, cherry tomatoes, avocado slices, and crumbled feta.

3. Garnish with lemon slices for extra brightness.

Step 3: Make the Dressing

1. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Worcestershire, Dijon, garlic, salt, and pepper.

2. Drizzle the dressing over the salad and toss lightly just before serving.

Kitchen Equipment Needed

• Baking sheet

• Foil

• Sharp knife

• Cutting board

• Salad bowl (large)

• Small mixing bowl or mason jar with lid

• Measuring spoons and cups

• Tongs or salad utensils

Tips & Tricks

• Meal Prep: You can roast the salmon and prepare the dressing up to 2 days in advance. Store them separately in the fridge.

• Hard-Boiled Eggs Shortcut: Buy pre-cooked eggs from the grocery store to save time.

• Make It Dairy-Free: Swap feta for dairy-free cheese or simply omit it.

• Swap the Protein: No salmon? Try grilled shrimp, rotisserie chicken, or tempeh for a vegetarian option.

• Add Grains: For a heartier meal, toss in some cooked quinoa or farro.

• Crispy Salmon Skin: Want extra texture? Roast the salmon skin separately and crumble it on top like “fish bacon.”

Storing Leftovers

To keep your salad fresh:

• Refrigerate in an airtight container for up to 2 days.

• Keep dressing separate until ready to eat to avoid soggy greens.

• If the avocado starts to brown, a squeeze of lemon can slow oxidation.

Avoid freezing this salad as it compromises texture, especially with the greens and tomatoes.

What to Serve With Salmon Cobb Salad

This salad is a complete meal on its own, but if you’re planning a spread or need a pairing idea, consider:

Food Pairings:

• Crusty sourdough bread

• Grilled corn on the cob

• A cup of gazpacho or a light vegetable soup

Drink Pairings:

• A crisp Sauvignon Blanc or Pinot Grigio

• Sparkling water with lemon and mint

• Iced green tea or cucumber lemonade for a refreshing, non-alcoholic option

Frequently Asked Questions (FAQ)

Can I use canned salmon instead of fresh?

Yes, you can! Just make sure to drain it well and check for bones. It won’t have the same texture as roasted fillets, but it works in a pinch.

Is this salad keto-friendly?

With slight modifications (omit or reduce tomatoes and use a low-carb dressing), it can be made keto-friendly. The high-protein, high-fat content is already ideal for many low-carb diets.

How do I make this vegetarian?

Replace salmon with roasted chickpeas or marinated tofu, and opt for vegetarian Worcestershire sauce.

Can I grill the salmon instead of roasting?

Absolutely. Grill over medium-high heat for 4–5 minutes per side, or until it flakes easily.

What’s a good feta cheese substitute?

Goat cheese or blue cheese both make great stand-ins, depending on your preference.

Final Thoughts

This Salmon Cobb Salad with Spinach and Feta is more than just a salad—it’s a celebration of color, texture, and flavor. Perfect for any time of the year, it’s both refreshing and filling, making it an ideal choice for clean eating or impressing guests. With minimal prep and maximum payoff, this salad belongs in your weekly rotation.

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Happy cooking!