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Published on June 16, 2016

salmon salad

Recipe: Southwestern Salmon Cobb Salad

Hy-Vee Dietitian Janine Albers recommends this salad for a nutrition-packed lunch throughout the week. Simply wait to mix the dressing with the greens. If you’re packing your salad in a Mason jar, put the dressing on the bottom to avoid wilting lettuce.

Southwestern Salmon Cobb Salad

Serves: 4


  • 1 1/4 pounds wild Alaskan salmon, skinned
  • 1 tbsp. adobo sauce from canned chipotles, plus 1 tbsp minced chipotle in adobo, divided
  • 1/2 tsp. salt, divided
  • 1/2 cup reduced-fat sour cream
  • 2 tbsp. white-wine vinegar
  • 2 tbsp. water
  • 10 cups mixed salad greens
  • 1 avocado, peeled, pitted and diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese


  1. Preheat grill to medium-high.
  2. Cut salmon into four equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.
  3. Oil the grill rack. Grill salmon, turning once, until opaque, about 3 minutes per side.
  4. Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4-teaspoon salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.
  5. Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue cheese. Drizzle with the remaining dressing.

Nutrition Facts per Serving:

Calories: 385
Protein: 37g
Carbohydrate: 12g
Saturated Fat: 8g
Cholesterol: 91mg
Sodium: 696mg
Dietary Fiber: 7g
Fat: 22g
Trans fats: 0g

Source: Adapted from Eating Well, Inc.

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