Salmon Caesar Salad
A delightful salad combining crispy romaine lettuce, savory salmon, crunchy croutons, and a creamy dressing for a healthy and indulgent meal.
Equipment
- Oven
- Skillet
- Large Bowl
- Baking Sheet
Ingredients
- 2 cups Torn Sourdough Bread
- 3 Tbsp Olive Oil Divided.
- 2 cloves Garlic Minced.
- Kosher Salt and Black Pepper To Taste
- 4 oz Salmon Filets 4 pieces.
- 8 cups Shredded Romaine Lettuce
- 1/2 cup Shredded Parmesan Cheese
- 1-2 Avocados Sliced.
- 1/2 cup Mayonnaise
- 2-3 Tbsp Milk Adjust for consistency.
- 2 Tbsp Olive Oil
- 2 Tbsp Lemon Juice
- 2 tsp Dijon Mustard
- 2 tsp Worcestershire Sauce
- 2 cloves Garlic Minced.
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/3 cup Grated Parmesan Cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the torn sourdough bread with 3 tablespoons of olive oil, minced garlic, salt, and pepper. Spread on the baking sheet and bake for 10-12 minutes, tossing halfway through until golden and crunchy.
- In a medium bowl, whisk together mayonnaise, 2-3 tablespoons of milk, 2 tablespoons of olive oil, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper. Adjust consistency if needed.
- Pat the salmon filets dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the salmon skin-side down for 4 minutes, flip, and reduce heat to medium. Cook for 4-5 more minutes until cooked through.
- In a large bowl, toss together shredded romaine, half the dressing, shredded Parmesan, croutons, and sliced avocado.
- Top with salmon filets and drizzle with remaining dressing. Garnish with extra Parmesan and parsley if desired.
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Notes
Store leftovers in an airtight container for 1-2 days but keep dressing separate until ready to eat.