ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon Cobb Salad

Prep time 23 mins
Other Time time 5 mins
Yield Makes 4 servings


  • 4 (4-oz.) salmon fillets
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large sweet onion
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (5-oz.) package arugula, thoroughly washed
  • 2 avocados, sliced
  • 1 cup drained and chopped jarred roasted red bell peppers
  • 4 fully cooked bacon slices, chopped
  • 4 ounces crumbled goat cheese
  • Yogurt-Basil Vinaigrette

How to Make It

  1. Season salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done.

  2. Cut onion into 1/4-inch-thick slices. Brush with 2 tsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.

  3. Arrange arugula on a serving platter; top with onions, salmon, avocados, and next 3 ingredients. Drizzle with Yogurt-Basil Vinaigrette.