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.
I found this recipe in the Cooking Light Real Family Food cookbook, but adapted it slightly.
The real star of this dish is the lemony Caesar dressing, which is so simple to make!
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.
Add 3 1/2 tablespoons oil, add the lid to the jar, and shake until combined.
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.
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.
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.
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!
This meal comes together in no time, so it’s great for busy weeknights. You can substitute in chicken or shrimp as well!
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
- 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.
- 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.
- 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.
- 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.
