FOR THE SALMON COBB SALAD:
- 2–4 salmon fillets (about 4 oz. each)
- 1–2 Tbsp. Cajun seasoning (store-bought or homemade)
- 1 Tbsp. olive oil (as needed)
- 6 cups romaine lettuce
- 1 avocado, sliced or diced
- 4 soft-boiled or hard-boiled eggs, halved or quartered
- 4–6 slices of cooked bacon, crumbled
- 1 cup grape tomatoes, halved or quartered
- 1–2 green onions, sliced (or 1/4 cup finely diced red onion)
- Avocado Green Goddess Dressing (recipe below), Chipotle Ranch, or Herbed Vinaigrette
FOR THE AVOCADO GREEN GODDESS DRESSING:
- 1 avocado
- 1/3 cup mayonnaise
- 3 Tbsp. fresh lemon juice
- 1–2 Tbsp. water, to help it blend
- 2 Tbsp. chives, snipped
- 2 Tbsp. basil
- 1 Tbsp. dill
- Optional: 1-2 Tbsp. other herbs, like cilantro, parsley, or tarragon
- 1/2 tsp. salt
- 1/2 tsp. pepper
FIRST, MAKE THE DRESSING (IF USING):
- In a blender, food processor, or jar (to be blended with an immersion blender), combine avocado, mayo, lemon juice, 1 Tbsp. water, fresh herbs, salt, and pepper.
- Blend or puree until smooth, adding more water to thin the dressing out to a pourable texture, as desired.
- Taste and add additional seasoning, as needed.
- Store dressing covered in the refrigerator until you’re ready to serve the salad. (Dressing will keep 3-4 days in the refrigerator)
FOR THE SALMON + SALAD:
- Pat the salmon dry on all sides with a paper towel (or very clean kitchen towel).
- Rub the top of the salmon with 1 Tbsp. Cajun seasoning per 2 fillets. (You want it to be well coated. It’ll almost seem like too much, but will create that lovely blackened crust when cooked)
- Heat oil in a skillet over medium heat. Add salmon and cook 4-5 minutes per side (don’t disturb it while it cooks).**
- When the salmon is done cooking, set it aside on a clean plate to cool slightly, then gently flake the salmon into bite-sized pieces with two forks.
- Create a composed salad by layering the lettuce on a platter and arranging all the toppings in rows and serving with the dressing, or toss the salad with dressing in a large serving bowl. Or, you can serve it family-style and let everyone build their own serving from a large platter of toppings.
**Alternatively, you can air fry the salmon. Mist the air fryer with oil, add the salmon and mist the top with oil (don’t let the fillets touch so the air can circulate). Air fry at 400 degrees F. for 8-10 minutes. Check at the 7-8 minute mark so you don’t overcook it.
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: blackened salmon cobb salad, salmon cobb salad, Cajun salmon cobb salad, Cajun salmon salad, avocado green goddess dressing