Description
This Crispy Salmon Caesar Salad features perfectly seared salmon over crisp romaine with a creamy, protein-packed Greek yogurt Caesar dressing that’s ready in under 20 minutes.
Ingredients
For the Crispy Salmon
- 2 center cut salmon filets (skin-on)
- 1 tablespoon avocado oil
- Salt to taste
For the Healthier Caesar Salad:
- ½ cup plain Greek yogurt
- Juice of 1 medium lemon
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fish sauce
- 1 small garlic clove, finely grated
- 3 tablespoons freshly grated Parmesan cheese
- ½ teaspoon black pepper
- Salt, to taste
- 2 heads romaine lettuce, chopped
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- Freshly grated Parmesan
- Croutons (optional)
Instructions
For the Crispy Salmon:
- Preheat the oven to 425°F.
- Heat a cast iron over medium high heat until hot. It should sizzle when you sprinkle in a little water. Add in avocado oil or similar high smoke point oil. Pat the salmon dry and season with salt (it’s important you only use salt as other spices can burn). Once the oil in the pan is shimmering, add the salmon to the pan skin side up. Do not move the salmon for 2-3 minutes or until you start to see a crust forming at the bottom. Transfer to the oven and bake for 5-6 minutes until just cooked through.
- While the salmon cooks, make your caesar dressing. In a mason jar or bowl, whisk the greek yogurt, lemon juice, dijon mustard, garlic, worchestire sauce, fish sauce, parmesan cheese, and pepper. If you like the dressing a little less thick, add milk or water to thin. Add lettuce and toppings to a salad bowl. Add the dressing a little at a time and toss (you may not use all the dressing).
- Once salmon is cooked, remove the skin from the salmon and serve the salmon with the salad.
Notes
Make sure to pat dry the salmon with paper towels, as moisture is the enemy of crispiness.
- Prep Time: 10
- Cook Time: 10