Salmon Cobb Salad with Lemon Dill Dressing

5 from 3 votes

This classic Cobb salad uses lemon pepper flavoured salmon instead of chicken and a delicious lemon dill dressing.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Keyword: salmon cobb salad

Servings:

Make the salad dressing by whisking together the mayonnaise, Dijon mustard, lemon juice and zest with chopped dill. Add warm water one teaspoon at a time to thin it out, continue adding water until desired consistency. Set aside till needed.
Brush the salmon pieces with the olive oil, then season with salt and pepper. Grate the zest of 1/2 lemon directly on top. Cook in an oven preheated to 180C/350G oven for 10-12 minutes. Or cook in the air fryer at 200C/400F for 8 minutes.
While the salmon is in the oven, cook the eggs. For soft boiled eggs, put the eggs in cold water in a saucepan, bring to a boil, then turn the heat off and let the eggs sit in the water for 5 minutes. Afterwards, transfer the eggs to ice cold water until completely cool, then peel.
To assemble the salad pile the salad greens on a platter, then top with the salmon, tomato slices, cucumbers halves, sliced avocado and soft boiled eggs cut in half. Then arrange the crumbled goat cheese in the middle. I like to sprinkle all vegetables with a bit of salt before adding the dressing. Drizzle with the lemon dill dressing and serve.