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You are here: Home / 10 Ingredient Meals / Lemon Salmon Caesar Salad

February 15, 2016 By Kaitlin Leave a Comment

Lemon Salmon Caesar Salad

This recipe is a staple in my house, I make it almost every week! This salad is a great way to get dinner on the table quickly while still delivering a healthy meal.

Lemon Salmon Caesar Salad

I found this recipe in the Cooking Light Real Family Food cookbook, but adapted it slightly.

Lemon Salmon Caesar Salad

The real star of this dish is the lemony Caesar dressing, which is so simple to make!

Lemon Salmon Caesar Salad

Ingredients:

  • the juice and zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 5/8 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 5 1/2 tablespoons olive oil, divided
  • 1 1/3 cups (3/4-inch) cubed French bread
  • 4 (6 oz) salmon fillets
  • 7 cups coarsely chopped hearts of romaine lettuce (about 2 hearts)
  • 1/2 pint cherry tomatoes, halved
  • 1/3 cup shaved fresh Parmesan cheese

To make the dressing, add the lemon zest, lemon juice, Dijon mustard, garlic clove, 1/2 teaspoon salt and 1/2 teaspoon pepper to a small mason jar.

IMG_3974

Add 3 1/2 tablespoons oil, add the lid to the jar, and shake until combined.

IMG_3975 IMG_3976

To make the croutons, cube your French bread.

IMG_3969

Add 1 tablespoon oil to a large saute pan heated over medium-high heat. Add the bread cubes to the pan and sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

IMG_3971

Cook until crunchy and golden, stirring occasionally, about 4 minutes. Remove from heat and add to a large bowl.

IMG_3973

Add the remaining 1 tablespoon olive oil to the pan. Season your salmon with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add the salmon to the pan, skin side up, and cook for 4-5 minutes or until browned.

IMG_3977

Flip the salmon and cook for another 4-5 minutes or until fully cooked through. Remove from heat.

IMG_3978

Chop your lettuce and slice your cherry tomatoes and add to the same bowl as the croutons. Sprinkle with cheese and drizzle with all but 2 tablespoons of the dressing, tossing to coat.

Add about 2 cups lettuce mixture to each of 4 plates and top with a salmon fillet. Drizzle with the remaining dressing and serve.

Lemon Salmon Caesar Salad

As I said, my fiance and I eat this weekly. We love it that much! The salmon is nice and filling and the dressing has some amazing flavor!

Lemon Salmon Caesar Salad

This meal comes together in no time, so it’s great for busy weeknights. You can substitute in chicken or shrimp as well!

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Lemon Salmon Caesar Salad

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1 salad

Calories per serving: 630

Lemon Salmon Caesar Salad

Ingredients

  • grated lemon rind from one lemon
  • the juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 5/8 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 5 1/2 tablespoons olive oil, divided
  • 1 1/3 cups (3/4-inch) cubed French bread
  • 4 (6 oz) salmon fillets
  • 7 cups coarsely chopped hearts of romaine lettuce (about 2 hearts)
  • 1/2 pint cherry tomatoes, halved
  • 1/3 cup shaved fresh Parmesan cheese

Instructions

  1. To make the dressing, add the lemon zest, lemon juice, Dijon mustard, garlic clove, 1/2 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Add 3 1/2 tablespoons oil, add the lid to the jar, and shake until combined.
  2. To make the croutons, cube your French bread. Add 1 tablespoon oil to a large saute pan heated over medium-high heat. Add the bread cubes to the pan and sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Cook until crunchy and golden, stirring occasionally, about 4 minutes. Remove from heat and add to a large bowl.
  3. Add the remaining 1 tablespoon olive oil to the pan. Season your salmon with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the salmon to the pan, skin side up, and cook for 4-5 minutes or until browned. Flip the salmon and cook for another 4-5 minutes or until fully cooked through. Remove from heat.
  4. Chop your lettuce and slice your cherry tomatoes and add to the same bowl as the croutons. Sprinkle with cheese and drizzle with all but 2 tablespoons of the dressing, tossing to coat.
  5. Add about 2 cups lettuce mixture to each of 4 plates and top with a salmon fillet. Drizzle with the remaining dressing and serve.
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Filed Under: 10 Ingredient Meals, Main Dish, Nut Free, Salad, Seafood, Weeknight Meal Tagged With: Caesar, Cheese, Croutons, Dressing, I Can Cook That, Lemon, Lettuce, main dish, Recipe, Salad, Salmon, Seafood, Tomatoes, Weeknight Meal

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