Skinny Caesar Salad with Blackened Salmon and Light Caesar Dressing


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.


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!

 Salad Ingredients:

  • 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
  • Croutons
  • 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

Blackened Salmon:

  • 4-8oz Salmon fillet (bones removed)
  • Lemon
  • Cajun seasoning:
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 3 sprigs fresh Thyme, chopped
  • 1/4 tbsp chopped oregano
  • Salt
  1. Mix the spices for the salmon in bowl and rub on flesh side of salmon.
  2. 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!).
  3. When oil begins to smoke quite heavily, shut the heat off and add salmon fillet flesh side down in the oil.
  4. Turn heat back on and cook for 2-3 minutes.
  5. Using a spatula, flip salmon over and cook over medium heat until skin becomes crispy (about 5-6 minutes).
  6. 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.

IMG_2849If you like Salmon, check out my Miso-Glazed Salmon