Salmon Caesar Salad with High Protein Dressing

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Salmon Caesar Salad with High Protein Dressing

This salmon Caesar salad combines crisp romaine, gluten-free croutons, and perfectly pan-seared salmon with a creamy homemade Caesar dressing made with Greek yogurt, mayo, parmesan, garlic, and lemon. The salmon gets a quick butter baste before it's served over the salad, making this version hearty enough for an easy lunch or dinner while still keeping all the classic Caesar flavors you love!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Salad

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Ingredients

4 salmon fillets with skin. Mine were about 1 inch thick
2 tbsp olive oil
Salt & pepper
2 tbsp butter
6-8 cups romaine lettuce roughly chopped
gluten free croutons options

High Protein Caesar Dressing

⅓ cup mayo
½ cup plain, non-fat Greek yogurt
2 cloves minced garlic
1 tsp anchovy paste
2 tbsp lemon juice
1 tsp dijon mustard
1 tsp worcestershire sauce
½ cup grated parmesan cheese
½ tsp salt
fresh cracked pepper

Instructions

Combine the dressing ingredients in a bowl and whisk well to combine until smooth and creamy. Set aside in the fridge until ready to serve.
Remove your salmon fillets from the fridge. Pat dry with paper towels. Sprinkle each one with a generous amount of salt and pepper.
Heat 2 tbsp olive oil in a large cast iron skillet over medium high heat. Make sure it's nice and hot. Add the salmon skin side down. Cook for 5-6 minutes for 1-inch fillets. Do not touch them or move them as they are cooking.
Carefully flip using tongs or a metal spatula. Turn the heat to medium. Continue cooking on the flesh side for 3-4 additional minutes.
During the last 2 minutes of cooking time, add the 2 tbsp butter to the pan and swirl around so it touches all of the salmon fillets. Remove them from the pan and let them rest on a plate for 2-3 minutes so they obtain their juices.
Roughly chop your lettuce and add to a large bowl. Toss with all of the dressing. Add gluten free croutons if desired.
Add some of the caesar salad to a bowl and top with a salmon fillet and a squeeze of fresh lemon juice. Enjoy!

Notes

If the salmon doesn't release easily when you flip it, let it cook another 30 to 60 seconds. Once the skin has crisped, it will release naturally.
Use freshly grated parmesan if you can. It melts into the dressing more smoothly and gives it the best flavor.
Make it dairy-free: Use your favorite dairy-free parmesan alternative and all mayo instead of yogurt in the dressing.
Serve the salmon while it's still warm. The contrast of the warm salmon with the cold, crunchy romaine is one of my favorite parts of this salad!
I love to cook an extra salmon fillet because the leftovers are so good on another Caesar salad or tossed into a salmon quinoa bowl for lunch the next day.
Store the salmon, dressing, romaine, and croutons separately in airtight containers so everything stays fresh.
Cooked salmon can be refrigerated for up to 3 days. Keep the dressing chilled until you're ready to use it, then give it a quick stir before tossing with the romaine. Assemble the salad just before serving so the lettuce stays crisp and the croutons keep their crunch.

Nutrition