Think a Caesar salad can’t be improved? Think again! Succulent salmon on top of this classic salad makes it a delicious and healthy meal.
Salmon is my favorite fish, hands-down. Sushi night? Give me all the salmon nigiri. Grilling some fish for dinner? I want that crispy salmon skin! The pinkest fish in the sea is the only fish I truly crave. I’m really glad it’s healthy, because if it wasn’t, I’d be in trouble.
In addition to being healthy and full of flavor, salmon is also super easy to cook, so it’s simple to incorporate it into a quick weeknight dinner. I love serving it on top of a big salad—and if I’m being honest, it’s not because salad is healthy. It’s because it’s easy!
This salmon Caesar salad is tasty, healthy, and—most importantly for me—barely takes any time at all to make. A succulent, lightly-seasoned salmon fillet on top of romaine lettuce tossed in delicious (and anchovy-free) Caesar dressing is a light dinner fit for any occasion. Just add some croutons for a bit of crunch and get to noshin’.
Is This Salmon Caesar Salad Healthy?
Yes, this salmon Caesar salad hits plenty of healthy notes. The salmon gives this dish plenty of protein, potassium, and vitamin A, as well as healthy omega-3 fatty acids. The few carbs in the salad mostly come from the croutons, which are optional. The lemon juice adds some vitamin C, and the low-fat Greek yogurt gives the salad some calcium, probiotics, and other nutrients. Overall, this tasty salad is low in carbs and relatively low in calories and fat, so it can be a healthy part of many different diets. To make this salad dairy-free, you can use vegan cheese or nutritional yeast instead of the Parmesan and dairy-free yogurt in place of the Greek yogurt.
Homemade Croutons, Anyone?
This salad benefits from a little bit of crunch, and the recipe calls for croutons to fill that need. But you don’t have to buy them from the store! Croutons are so easy to make at home, there’s really no reason to buy pre-made versions, which might contain chemicals and preservatives anyway.
All you need is a loaf of crusty bread and a few other staple ingredients, and it doesn’t even need to be white bread! You can use pumpernickel, rye, wheat, sourdough, or any type of bread you’re into. Simply cut the bread into cubes, toss it with some olive oil and herbs of your choice, and bake them in the oven for a while. Use this Homemade Croutons recipe as a guideline!
How Do I Store Leftovers?
It’s best to only make as much salmon Caesar salad as you’ll consume in one meal, but leftovers are sometimes inevitable. If possible, store leftover romaine lettuce separate from the dressing and fish. Romaine (without dressing) can be stored with a dry paper towel in a Ziploc bag and should remain good in the fridge for up to 4 days before it starts to turn. Cooked salmon can be stored in an airtight container in the fridge for 3-4 days, but the sooner it’s used, the better it will taste. Caesar dressing should keep for about a week, stored separately in an airtight container in the fridge.
If you have already mixed the dressing in with the lettuce, you can store it all together in the fridge in an airtight container. But you should eat it as soon as possible, because the lettuce will get soggy quickly, no matter what you do!
Serving Suggestions
The salmon transforms this classic salad into an ideal lunch or light dinner. Top your salmon Caesar salad with freshly ground pepper and a squeeze of lemon juice for absolute perfection!
If you’d like to make this a heartier meal, serve it with some starchy sides. Try these Easy Oven-Roasted Potatoes or some Greek Potatoes, for example. Caesar salads also pair well with pasta, and this Delicious Angel Hair Pasta is one of my favorites. If it’s warm outside, you might consider a pasta salad instead, and we have the Best Pasta Salad Recipe out there.
Ingredients
- 4 salmon fillets 6 ounces each
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ cup Parmesan cheese grated
- ½ cup low-fat Greek yogurt
- 6 cups romaine lettuce chopped
- Additional Parmesan cheese optional
- Croutons optional
Instructions
- Preheat a skillet over medium-high heat and brush salmon fillets with olive oil. Season with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 6-7 minutes on each side, or until fully cooked and flaky.
- In a bowl, whisk together minced garlic, lemon juice, Dijon mustard, grated Parmesan cheese, and Greek yogurt to create the Caesar dressing.
- Toss the chopped romaine lettuce with the Caesar dressing in a large salad bowl.
- Divide the salad onto plates and top each with a cooked salmon fillet. Garnish with additional Parmesan cheese and croutons, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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