I like to consider myself a “plant-based” eater, but there are certain occasions in which I allow myself to indulge in nutritious protein exceptions. This Salmon Caesar Salad is a cleaner and lighter version that is soo delicious and filling, packed with nutrients and flavor. I’ve also included my “Light Caesar Dressing” recipe that is about 1/4 of the calories of regular caesar dressing by using greek yogurt.
S A L M O N
Salmon is a great lean protein source, filled with more healthy Omega-3’s than other meat sources (yay for shiny hair!) and has less saturated fat. This powerful fish is more protein dense than other fish and has a higher amount of fatty acids. Loaded with brain boosting nutrients and a good source of B vitamins, Salmon easily takes the lead as the healthiest and most beautifying protein in my book!
- 2-3 cups Romaine lettuce, thickly chopped
- 12 cherry tomatoes, halved
- 2 oz whole wheat penne pasta, cooked al dente
- 1/4 cup chopped Basil
- Crumbled feta cheese
- Light Caesar Dressing (below)
- Salmon fillet (below)
Assemble ingredients onto dish, dress with my light caesar dressing and top with salmon fillet as directed below!
Light Caesar Dressing:
- 1/2 cup low-fat or nonfat Greek-style yogurt
- 1 garlic clove, minced
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tsp worcestershire sauce
- Dash of soy sauce
- 1 tbsp EV Olive Oil
- 1/8 cup parmesan cheese, grated
- Salt & freshly ground pepper
In a small bowl, whisk yogurt, garlic, lemon juice, and worcestershire. Whisk in the oil and half of the parmesan and season with salt/pepper. Dress desired amount over the salad
- 4-8oz Salmon fillet (bones removed)
- Cajun seasoning:
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 3 sprigs fresh Thyme, chopped
- 1/4 tbsp chopped oregano
- Mix the spices for the salmon in bowl and rub on flesh side of salmon.
- Heat large heavy-bottomed pan or cast iron skillet over medium heat and add a little oil (best to apply with paper towel so you don’t overdo it!).
- When oil begins to smoke quite heavily, shut the heat off and add salmon fillet flesh side down in the oil.
- Turn heat back on and cook for 2-3 minutes.
- Using a spatula, flip salmon over and cook over medium heat until skin becomes crispy (about 5-6 minutes).
- Remove and place on top of salad with a squeeze of lemon
If using a Grill: Oil grill racks and preheat grill to high. Grill salmon until cooked through, about 3-4 minutes per side
If using oven: (won’t be blackened*) Preheat oven to 425, remove skin and season with spices mixed with a little bit of olive oil and place salmon in roasting dish. Roast for 12 minutes until thickest part is almost cooked.
If you like Salmon, check out my Miso-Glazed Salmon