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High Protein Salmon Caesar Salad - A Fresh, Satisfying Meal

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds salmon fillet, skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 1/2 cup plain Greek yogurt (2% or whole milk)
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1 to 2 anchovy fillets, minced (or 1 teaspoon anchovy paste; optional but recommended)
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 to 3 tablespoons extra-virgin olive oil
  • Salt and black pepper, to taste
  • 2 large heads romaine lettuce, chopped (or 8 cups chopped romaine and/or lacinato kale)
  • 1/3 cup freshly shaved or grated Parmesan
  • 1/4 cup capers, drained (optional but great for briny pop)
  • 1 cup whole-grain croutons or 1 cup roasted chickpeas
  • Lemon wedges, for serving

Method
 

  1. Preheat and prep the salmon: Heat your oven to 425°F (220°C). Line a sheet pan with parchment. Pat salmon dry with paper towels.
  2. Season the salmon: In a small bowl, whisk olive oil, Dijon, lemon zest and juice, garlic powder, smoked paprika, salt, and pepper. Brush over the salmon.
  3. Roast: Bake for 10–12 minutes, depending on thickness, until the salmon flakes easily and is just cooked through. For medium, aim for an internal temp around 125–130°F.
  4. Rest and flake: Let salmon rest 5 minutes, then flake into large chunks. Remove skin if present.
  5. Make the dressing: In a bowl, whisk Greek yogurt, mayo, Parmesan, Dijon, anchovy, garlic, lemon juice, and Worcestershire. Stream in olive oil while whisking until smooth. Season with salt and plenty of black pepper. Thin with a splash of water if needed.
  6. Prep the greens: Wash and dry romaine (and kale if using). For kale, massage with a teaspoon of olive oil and a pinch of salt until slightly softened.
  7. Toss the base: In a large bowl, toss greens with half the dressing until lightly coated. Add more dressing to taste.
  8. Add the toppings: Gently fold in salmon chunks, half the Parmesan, and capers. Top with croutons or roasted chickpeas and remaining Parmesan.
  9. Finish and serve: Crack fresh black pepper over the top, add a squeeze of lemon, and serve right away.