Description
This classic Caesar salad without the croutons is topped with pan-seared salmon and the best Caesar dressing. High in protein and omega-3s!
Yield: 4servings | Serving Size: 1salmon fillet, 1 1/2 cups salad
Ingredients
1lemon, halved
1clovegarlic, minced
1/4cupfinely grated Parmesan cheese
1/4cupmayonnaise
3anchovy fillets, minced
7cupsroughly chopped or torn romaine
4wild skin-on salmon fillets, about 6 ounces each
Instructions
Squeeze one half of the lemon and use 1 tablespoon of the lemon juice in a large mixing bowl with the smashed garlic clove, anchovies, parmesan and mayo.
Set aside to allow the flavors to meld.
Season salmon with a pinch of salt and black pepper, to taste.
Heat a large skillet over medium-high heat and place salmon skin-side-down.
- Cover and cook without turning for 5 minutes, or until the skin browns. Flip and cook an additional 2 minutes, depending on the thickness, until the salmon is cooked through.
Squeeze the remaining lemon juice over the salmon.
- Add the lettuce to the bowl and toss well with the dressing until well coated.
Divide the lettuce between plates and top each with salmon.
Last Step:
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Nutrition
Serving: 1salmon fillet, 1 1/2 cups salad, Calories: 364kcal, Carbohydrates: 6.5g, Protein: 42g, Fat: 20g, Saturated Fat: 4.5g, Cholesterol: 97.5mg, Sodium: 414.5mg, Fiber: 3g, Sugar: 1.5g
