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Salmon BLT Cobb Salad

5 from 3 votes


  • For the Salmon BLT Cobb Salad
  • 2 6 oz Wild Caught Alaskan Salmon Steaks w/ skin
  • 2 tsp Extra Virgin Olive Oil
  • 6 strips Butcher Box Bacon
  • 6 Cups Organic Spring Salad Mix
  • 1 Cup Cherry Tomatoes cut in half
  • 1 Avocado sliced
  • 2 Boiled Eggs sliced
  • Sea Salt & Black Pepper to taste
  • Fresh Dill & Parsley for garnish
  • For the Creamy Lemon Dill Vinaigrette
  • 1/4 Cup Paleo Mayo
  • 1 Tbsp Fresh Lemon Zest
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Dill finely chopped
  • 2 Tbsp Fresh Parsley finely chopped
  • 1/4 tsp Sea Salt
  • Freshly cracked Black Pepper


  • For the Salad
  • Preheat oven to 400 degrees (F) and line a large baking sheet w/ parchment paper.
  • Rinse salmon steaks under cool water and pat dry. Place on baking sheet, skin side down, and season each w/ 1 tsp of olive oil and a small sprinkle of salt and pepper.
  • Place bacon alongside the salmon on the baking sheet and cook for 12­-14 minutes or until the salmon is flaky and the bacon is crisp.
  • Remove from oven and baste salmon w/ hot bacon fat, drain bacon on paper towels then chop.
  • In two medium bowls, combine spring mix, tomatoes, avocado, egg, and chopped bacon. Top each salad w/ a salmon steak, drizzle with creamy lemon vinaigrette, and sprinkle with fresh herbs.
  • For the Dressing
  • Add all ingredients to a small mason jar, tightly screw on the lid, and shake vigorously until all ingredients are well combined. Adjust salt and pepper, if needed.
  • Serve immediately or store in the fridge for 1 week.