Say, "so long!" to boring salads.
Salads are often thought of as boring. But when you ditch the fattening bottled dressing and top your lettuce with a crispy piece of peppery salmon, you’ll be amazed by the flavorful results! This Lemon Pepper Salmon Caesar Salad Recipe is a fresh take on the classic salad. We’ve crafted a healthier dressing, quality flavorful cheese shavings, and a perfectly-cooked piece of heart-healthy salmon.
Best of all, this dish comes together quickly for a weeknight. All you need to do is cook the salmon and combine the salad. The cooking technique works well with almost any type of fish, and ensures a perfectly-seared browned fish – no Teflon-coated skillet required.
Lemon Pepper Salmon Caesar Salad
Ingredients
Dressing
- 1/2 cup Greek yogurt plain
- 2 tablespoons parmesan cheese grated
- 2 tablespoons olive oil
- 1 lemon juiced
- 1 teaspoon dijon mustard
- 1 garlic clove
- 1 anchovy filet optional
Salad
- 2 heads romaine lettuce chopped
- 2 ounces parmesan cheese shaved with a vegetable peeler
Salmon
- 2 teaspoons black pepper freshly ground
- 3/4 teaspoon sea salt
- 2 teaspoons lemon zest
- 24 ounces salmon filets 4 filets
- 2 tablespoons olive oil
Instructions
For Dressing
- Place all ingredients in blender and pulse until smooth.
For Salad
- Add romaine lettuce and shaved cheese in a large bowl. Toss with dressing until well-coated.
For Salmon
- Combine black pepper, salt, and lemon zest in a small bowl until well-combined. Coat salmon fillets with seasoning. Place a heavy cast iron or stainless steel skillet on the stove. Turn to medium-high heat. Heat skillet for 3-4 minutes, until very hot, and add oil. When oil shimmers, add fish to pan 1-2 fillets at a time.
- Cook until fish lifts easily with a spatula (if it resists, simply leave it be until it lifts with no effort. Flip, continue cooking until fish is well-browned on both sides and flakes with a fork. Continue cooking the remaining fillets.
- Serve and enjoy!
Nutrition Information
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Salads look scrumptious cannot wait to try them.