Lemon Pepper Salmon Caesar Salad Recipe

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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 Recipe

Lemon Pepper Salmon Caesar Salad Recipe

Yields: 8 servings | Calories: 323 | Total Fat: 22 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 56 mg | Sodium: 423 mg | Carbohydrates: 7 g | Dietary Fiber: 4 g | Sugars: 3 g | Protein: 25 g | SmartPoints (Freestyle): 9


  • 1/2 cup plain Greek yogurt
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove
  • 1 anchovy filets (optional)
  • 2 heads Romaine lettuce, chopped
  • 2 ounces Parmesan cheese, shaved with a vegetable peeler
  • 2 teaspoons fresh ground black pepper
  • 3/4 teaspoon sea salt
  • 2 teaspoons lemon zest
  • 4 6 ounce salmon filets
  • 2 tablespoons olive oil


    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:
  1. 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.
  2. 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 remaining fillets.
  3. Serve and enjoy!

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