This Easy Grilled Salmon Cobb Salad offers a fresh twist on the classic Cobb salad by replacing chicken with smoky grilled salmon. The combination of tender salmon, creamy avocado, crispy bacon, and a tangy tarragon vinaigrette creates a satisfying and flavorful meal. It's a protein-packed dish that's perfect for lunch or dinner, and can be customized to suit various dietary preferences. Whether you're looking for a hearty meal or a light, refreshing salad, this recipe delivers on both taste and nutrition.

Ingredients

For the Salad:

• 2 salmon fillets (6 oz each)
  
  

• 1 tablespoon olive oil
  
  

• Salt and pepper to taste
  
  

• 6 cups mixed salad greens (e.g., romaine, spinach)
  
  

• 1 cup cherry tomatoes, halved
  
  

• 2 hard-boiled eggs, peeled and quartered
  
  

• 1 avocado, sliced
  
  

• 4 slices cooked bacon, crumbled
  
  

• ½ cup crumbled blue cheese (optional)
  
  

• ¼ cup thinly sliced red onion or scallions
  
  

For the Tarragon Vinaigrette:

• 2 tablespoons white wine vinegar
  
  

• 1 tablespoon Dijon mustard
  
  

• 1 small shallot, finely chopped
  
  

• 2 tablespoons fresh tarragon, chopped
  
  

• ½ cup extra-virgin olive oil
  
  

• Salt and pepper to taste
  
  

Directions

1. Grill the Salmon: Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 4–5 minutes per side, or until it flakes easily with a fork. Remove from the grill and let it rest for 5 minutes before flaking into large pieces.
   
   

2. Prepare the Vinaigrette: In a small bowl, whisk together the white wine vinegar, Dijon mustard, chopped shallot, and fresh tarragon. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. Season with salt and pepper to taste.
   
   

3. Assemble the Salad: In a large bowl or platter, arrange the mixed salad greens as the base. Top with halved cherry tomatoes, quartered hard-boiled eggs, sliced avocado, crumbled bacon, blue cheese (if using), and sliced red onion or scallions.
   
   

4. Add the Salmon: Place the flaked grilled salmon on top of the salad.
   
   

5. Dress the Salad: Drizzle the tarragon vinaigrette over the salad just before serving. Toss gently to combine.
   
   

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
  
  

• Protein: 35g
  
  

• Fat: 35g
  
  

• Carbohydrates: 15g
  
  

• Fiber: 5g
  
  

• Sodium: 600mg