Salmon Caesar Salad
Salmon Caesar Salad with juicy pan seared salmon and tons of flavor is a satisfying main course salad to boost your healthier meal plan.
Servings: 4
Equipment
- immersion blender or small food processor
- oven safe nonstick frying pan*
Ingredients
non-creamy lemony Caesar dressing
- 1/2 cup olive oil, I use pure olive oil for milder flavor
- 3 Tbsp freshly shredded or grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice (freshly squeezed)
- 1/2 tsp honey
- 1 clove garlic
- 1 anchovy, or a tsp of anchovy paste (or Worcestershire sauce)
- Salt and black pepper, to taste
Optional
- 2 Tbsp mayonnaise for a creamier dressing
salmon
- 1 1/3 lb salmon, cut into 4 slices
- olive oil
- salt and black pepper
- smoked paprika
salad
- 4 handfuls romaine leaves
- 1/2 small red onion, thinly sliced
- chunky croutons ~ see below for homemade instructions**
- lemon wedges
Instructions
dressing
- Put all the ingredients in a jar and use an immersion blender to blend. Taste the dressing to adjust any of the ingredients. If you'd like a creamier dressing blend in the mayo. Set aside.
salmon
- Season the salmon with salt and pepper. Sprinkle lightly with the paprika.
- Coat the bottom of an oven safe nonstick pan with olive oil and heat until hot but not smoking.
- Place the salmon, skin side up, into the pan. Let sear for 5 minutes without moving. You may need to lower the heat to prevent burning, depending on your stove. Carefully flip each piece of fish and place in the preheated oven for about 10 minutes, or until the fish is cooked through (until the internal temperature reaches 140F - 145F.)
salad
- I use small romaine lettuce leaves so I don't chop them, but if yours are larger, give them a rough chop. In a large bowl toss your lettuce with some of the dressing to lightly coat.
- Divide romaine leaves between 4 wide shallow bowls. Add the sliced red onion over the greens, breaking apart the thin rings as you add them to the salad. Scatter the croutons over the salad.
- Top each bowl with salmon. Garnish with a lemon wedge and more Parmesan cheese. Drizzle more dressing over the top.
Notes
*If you do not have a nonstick pan that can safely go into a 400F oven you can use a cast iron pan, or simply transfer your fish to a foil lined baking sheet for the oven.
**If you'd like to make homemade croutons cut 2 thick slices of artisan bread into chunks. Toss the bread generously with olive oil and season with salt and pepper. Toast the croutons in a skillet over medium heat, stirring almost constantly until they turn crisp and golden.
Nutrition
Calories: 541 kcal · Carbohydrates: 8 g · Protein: 33 g · Fat: 42 g · Saturated Fat: 6 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 26 g · Cholesterol: 86 mg · Sodium: 195 mg · Potassium: 789 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 179 IU · Vitamin C: 3 mg · Calcium: 76 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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