Easy & Healthy Salmon Cobb Salad (With Halal Turkey Bacon)
A fresh, protein-packed, nutrient-rich twist on the classic Cobb salad. This version uses baked salmon instead of chicken and halal turkey bacon for a crispy, smoky flavor—while keeping the whole dish lighter, heart-healthy, and perfect for meal prep or quick dinners.
Why You’ll Love This Recipe
Full of lean protein (salmon, eggs, turkey bacon)
Loaded with healthy fats (avocado, olive oil)
Plenty of fiber + antioxidants (greens, tomatoes)
Halal-friendly
Takes 30 minutes from start to finish
Meal-prep friendly and customizable
Time Overview
Prep time: 15 minutes
Cook time: 12–15 minutes (salmon) + 5–7 minutes (bacon)
Total time: ~30 minutes
Ingredients (4 servings)
For the Salmon
2 salmon fillets (about 6–7 oz each)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
Lemon wedges (optional)
For the Salad
6 cups mixed greens (romaine, baby spinach, or spring mix)
1 cup cherry tomatoes, halved
1 medium avocado, sliced
½ small red onion, thinly sliced
2 hard-boiled eggs, quartered
4 strips halal turkey bacon
½ cup cucumber slices (optional)
¼ cup crumbled blue cheese or feta (optional)
For the Healthy Dressing
3 tbsp olive oil
1 tbsp lemon juice (or red wine vinegar)
1 tsp Dijon mustard
½ tsp honey (optional)
Salt & pepper to taste
1 small garlic clove, minced (optional)
How to Make Salmon Cobb Salad (Step-by-Step)
Step 1: Cook the Salmon (12–15 minutes)
Preheat oven to 400°F (200°C).
Place salmon on a lined baking sheet.
Brush with olive oil and season with salt, pepper, paprika, and garlic powder.
Bake 12–15 minutes, or until salmon flakes easily with a fork.
Let cool slightly, then flake or cut into chunks.
Step 2: Cook the Halal Turkey Bacon (5–7 minutes)
In a nonstick pan over medium heat, cook turkey bacon until crispy.
Drain on paper towels, then chop into bite-size pieces.
Step 3: Prepare Hard-Boiled Eggs
Boil eggs for 9–10 minutes, then cool, peel, and quarter.
Step 4: Assemble the Salad
On a large platter or individual bowls, layer:
Mixed greens
Tomatoes
Avocado
Red onion
Eggs
Turkey bacon
Salmon pieces
Cheese (optional)
Step 5: Make the Dressing
Whisk together all dressing ingredients until creamy.
Step 6: Serve
Drizzle dressing on top just before serving.
Enjoy immediately or refrigerate (without dressing) for up to 2–3 days.
Optional Healthy Add-ons
Corn or roasted chickpeas
Quinoa
Cucumbers
Pumpkin seeds or walnuts
Greek yogurt dressing instead of oil-based
Nutrition Highlights (Per Servings – Approx.)
Calories: 480–580 (varies with cheese + dressing amount)
Protein: 35–40g
Healthy Fats: High (from salmon + avocado + olive oil)
Carbs: Low to moderate
Fiber: High
Q&A Section
Q1: Can I use canned salmon?
Yes! Use skinless, boneless canned salmon. It’s affordable and still nutritious. Drain well before adding.
Q2: How do I keep the avocado fresh?
Drizzle with lemon juice or add it right before serving.
Q3: Can I make this ahead?
Yes—assemble everything except the avocado and dressing. Add those only when serving.
Q4: I don’t like blue cheese. What can I substitute?
Feta, goat cheese, shredded cheddar, or skip cheese entirely for a dairy-free version.
Q5: Can I air fry the salmon and turkey bacon?
Salmon: 400°F for 8–10 min
Turkey bacon: 360°F for 5–6 min
Q6: How do I make it even healthier?
Use a yogurt-based dressing, skip the cheese, and load up extra veggies.