A simple main dish salad that’t tasty, quick-to-fix, and heart-healthy.
Lately for us, many of the dishes we cook, because we’ve been staying home and social distancing, have been a hodge-podge of mix-and- match, use-what-you-have ingredients to sort of prepare things we like to eat, but in new ways with different tweaks and fewer ingredients. And, while we’ve been emptying our freezer of many, MANY frozen foods neither of us could remember buying (a whole turkey, 2 boxes of frozen mochi, a couple of legs of lamb and A LOT of edamame) we’ve still got plenty of frozen salmon to grill, broil, cook in the instant pot, and bake for this Easy Salmon Caesar Salad.
This Easy Salmon Caesar Salad is…
- Heart-healthy; because salmon is loaded with omega-3 fats
- Filling and satisfying. Frankly, I am often hungry an hour after we have salad for dinner. That will NOT happen when you eat this salad.
Do you have frozen salmon in your freezer? What else do you have? You can easily make the salmon Caesar salad you love when eating out, at home! Try this simple way to put heart-healthy salmon — and salad — on your table in less than 30 minutes.
Peace, love and good eats, from our Empty Nest to yours.
Trending in the EN kitchen: frozen wild caught Alaskan salmon fillets, purchased at Sam’s Club
Easy Salmon Caesar Salad
Yield 2 servings
- 2 4-5 oz. salmon filets, defrosted
- 2 teaspoons olive oil
- 2-3 cloves crushed garlic
- 1/4 teaspoon kosher salt
- 1/8-1/4 teaspoon, freshly ground black pepper
- juice from 1/4 lemon
- non-stick spray
- 1 small head or 1/2 large head Romaine lettuce, washed and chopped
- 2-3 tablespoons bottled Caesar dressing
- 1/4 cup grated Parmesan - plus a little more for garnish
- 1/2 cup packaged croutons
- salt and pepper to taste
- Defrost salmon filets under cool running water, in the refrigerator, or in the microwave (be sure to use the defrost setting). Pat dry.
- In a small bowl combine olive oil, minced garlic, salt, pepper, and 1 tablespoon fresh lemon juice. Place salmon filets on a baking sheet sprayed with non-stick spray. Spread the oil/garlic/lemon juice mixture on top.
- Bake at 350 until fish flakes and flesh is opaque (15-25 minutes depending on the size and thickness of the fillet. Remove from oven and allow to cool, 10 minutes.
- While fish is baking, wash and chop lettuce.
- In a large bowl combine lettuce, 2-3 tablespoons (or to taste) bottled Caesar dressing. Toss well. Stir in ½ cup grated Parmesan cheese and 1 cup croutons. Toss again and divide among four plates.
- Flake salmon with a fork and place salmon pieces on top of salad. Garnish with extra Parmesan cheese. Taste and add salt and pepper if needed.