Turn the typical Caesar salad into a satisfying meal with chunks of super healthy roasted salmon.
I won’t attempt to convince you this salmon Caesar salad will be your lowest calorie meal of the day. Caesar salads are typically very high in calories and fat, often weighing in at 700+ calories depending on the dressing, ingredients and portion size. That being said, all you need is a little know-how to slenderize your own salad when you make it at home.
You’ll find quite a repertoire of salmon recipes in my collection, this is because it’s one of the healthiest fish you can eat. Salmon is loaded with protein, B and D vitamins, and healthy fats. (Check out my go-to resource, World’s Healthiest Foods for more information.)
This nutritious (and delicious) fish seemed an obvious choice to add to our salad, especially because it roasts so quickly in the oven. We didn’t have to wait long to toss it into the bowl.
Since we don’t keep croutons in the pantry, I made my own with a few slices of whole grain bread, then decided to up the crunch factor of this salmon Caesar with cucumber and tomatoes. Salty parmesan cheese is the only ingredient left to complete our salad fixins.
In my opinion, a Caesar dressing has to have the anchovy or it doesn’t pass the Caesar dressing test. It melts beautifully into the dressing so you really don’t know it’s there, and adds that slightly savory appeal.
If you’re dining out and can’t resist the Caesar salad be sure to add protein if available (and it usually is) and ask for the dressing on the side. If the restaurant serves generous portions and you don’t have them dress your salad, you can take half home for lunch the next day.
Shake It Up!
As I said, you really can’t taste the anchovy, but if it’s not your thing go ahead and leave it out. You can use almost any protein in this salad. Try leftover chicken, cooked shrimp, or steak.
Caesar Salad with Salmon, Cucumbers, Tomatoes and Parmesan Cheese
15 minPrep Time
20 minCook Time
35 minTotal Time
- 12 ounces salmon filets
- 4 cups romaine lettuce, chopped
- 2 large Roma tomatoes, seeded and chopped
- 1/2 cup green onion, sliced
- 1/2 medium cucumber , peeled, seed and cubed
- 2 slices whole grain bread , trimmed of crusts and cubed
- 2 tablespoons lemon juice, fresh
- 1 teaspoon garlic, crushed
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese , shredded
- Preheat the oven to 350 degrees and line a cookie sheet with foil.
- Sprinkle salmon with salt and pepper, and place on foil.
- Bake for 15 - 20 minutes until salmon is no longer opaque in the middle, but watch carefully so you don’t overcook or salmon with be dry. Take it out of the oven as soon as it’s done. Allow to cool.
- Heat a non-stick skillet over medium heat and brown bread cubes on all sides. Stir frequently to keep from burning.
- Combine romaine, tomatoes, green onion and cucumber and when salmon is cooled, crumble it into the salad bowl with the bread croutons.
- In a jar or blender combine lemon juice, garlic, anchovy paste, olive oil, and Dijon mustard. Pour over salad, add parmesan cheese and toss well.
Food energy: 557kcal
Weight Watchers Smart Points 15
Saturated fatty acids: 7.28g
Total fat: 29.16g
Carbohydrate, by difference: 21.18g
Total dietary fiber: 4.50g
Total sugars: 3.78g
FYI – You might want to try this salmon topped with crunchy pecans and barbecue sauce. It makes the list of readers most picked recipes.