Salmon Cobb Salad Board

"just gonna have a small salad for dinner slow-roasted salmon california cobb salad on a board: tomatoes and peppadews + citrus herb roasted salmon + medium boiled omega3 eggs + meyer lemons + avocado + arugula and watercress (super power food!) + herbed feta + purple daikon radish for liver + regular and shiitake bacon for vitamin D + rosé rosé rosé for sanity"
-- @thedelicious

Recipe Intro From thedelicious

We love this image so we developed the below recipe inspired by the @thedelicious's amazing creation.
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  • Recipe Card
Prep time 45mins
Cook time 30mins
Serves or Makes: 4-6

Recipe Card

For the Salmon


  • 1 (3 pound) fillet salmon, pin bones removed
  • 1 lemon, zested
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley

For the Salad


  • 4 eggs
  • 1/2 cup cooked bacon
  • 2 tomatoes, sliced
  • 1 cup peppadew peppers
  • 4 cups arugula
  • 1 cup crumbled feta cheese
  • 1/2 cup sliced radish
  • 2 avocados, thinly sliced
  • 1 lemon, cut into wedges for garnish


  • Step 1

    Preheat the oven to 250˚F. Line a jelly roll pan with foil and coat with a bit of olive oil. Place the salmon on the baking tray skin side down and season with salt and pepper, herbs and lemon zest. Rub the salmon all over with the olive oil, then let sit at room temperature for about 30 minutes.

  • Step 2

    Roast for about 25 minutes, or until the salmon is just opaque in the center.

  • Step 3

    To prepare the eggs, add eggs to a large sauce pan and cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let eggs sit for about 2 minutes and 30 seconds, then add to ice bath to cool. When cool enough to handle, peel eggs and slice in half.

  • Step 4

    To assemble the salad board, place the cooked salmon in the center of a platter, and scatter the remaining ingredients around it in a decorative manner. Enjoy!