Salmon Caesar Salad
This Salmon Caesar Salad is a delightful twist on a classic! Enjoy crispy romaine, succulent salmon, and a zesty dressing in every bite.
Servings: 4 servings
Ingredients
- 1 lemon halved
- 1 clove garlic minced
- 1/4 cup Parmesan cheese finely grated
- 1/4 cup mayonnaise
- 3 anchovy fillets minced
- 7 cups romaine roughly chopped or torn
- 4 fillets wild skin-on salmon about 6 ounces each
Instructions
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Place the salmon fillets skin-side down on the baking sheet and squeeze half of the lemon over them. Season with salt and pepper to taste.
- Bake the salmon in the preheated oven for about 12-15 minutes, or until cooked through and flakes easily with a fork. The skins should crisp up nicely, adding texture to your salad.
- While the salmon is roasting, you can prepare the Caesar dressing. In a mixing bowl, combine the minced garlic, finely grated Parmesan cheese, mayonnaise, and minced anchovy fillets. Whisk these ingredients together until smooth and creamy. Add the juice from the remaining half of the lemon to give it a bright, zesty flavor.
- In a large salad bowl, add the chopped romaine lettuce. Drizzle the prepared dressing over the greens, tossing gently to coat the leaves evenly.
- Once the salmon is done, remove it from the oven and let it cool slightly. Carefully place each fillet on top of the dressed romaine.
- Finish by sprinkling a little extra Parmesan cheese on top, if desired. Serve immediately and savor the delightful combination of flavors in your Salmon Caesar Salad!
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Whisk
- Salad Bowl
Notes
- Use fresh, wild-caught salmon for the best flavor and health benefits.
- Feel free to switch up the greens for seasonal variations, like kale or spinach.
- Store leftovers separately to keep the greens crisp.