Quick Salmon Caesar Salad + Foolproof Pan-Fried Salmon Method
Easy salmon caesar salad with homemade croutons and dressing, plus foolproof pan-fried salmon for a one-dish, flavorful meal.
Servings: 2 servings
Calories: 429kcal
Equipment
- air fryer or oven, optional
- blender or hand-held blender optional
- large skillet
Ingredients
- 1/2 cup croutons, preferably homemade
- 1/4 cup Caesar salad dressing, preferably homemade
- 4 cups chopped romaine lettuce or massaged chopped kale
- 1/4 cup thinly sliced sweet onion or other vegetable like sweet peppers
- 1/4 cup shredded parmesan cheese
- 2 4 to 6-ounce salmon filets
- 1 teaspoon spice rub of choice, basic all purpose, Cajun, Italian, etc.
Instructions
Make dressing, if needed using this easy recipe all in one jar.
Make croutons, if needed:
- Cut up 2-3 slices of bread into cubes. Spray with olive or avocado oil and toss to coat. Sprinkle and toss with any seasoning you'd like (Italian, Cajun, or my favorite all-purpose spice rub seasoning).
- Heat air fryer to 400 degrees (some models may do better with 350-375 - test it out with your model the first time). Add cubes to tray and air fry for 5-6 minutes total, tossing at the halfway mark (or until done to your liking - I like them crisp on the outside, but still chewy on the inside).
Make Salad
- Add chopped lettuce/kale, onions (and any other veg if using), and half of the cheese to a medium bowl. Drizzle with dressing and toss to coat.
- Add the croutons to the coated salad and toss again. Set salad aside - if it's warm, place the bowl in the refrigerator while you cook the salmon. (If making ahead a couple hours, wait to mix the croutons so they don't get soggy.)
Foolproof Pan-Fry Salmon
- Sprinkle the tops of the salmon filets with about 1/2 teaspoon of seasoning. Heat a large skillet with 2 tablespoons of oil until simmering.
- Place the filets skin side up, if it's present, in the pan and cook for 4 minutes. Turn and cook another 4 minutes or until the thickest part flakes easily with a fork. TIP: This will smoke a bit, as we are "blackening" it, so use your stove vent! Remove from heat.
- Divide the prepared salad onto two plates and top each with a salmon filet.
- Sprinkle with remaining cheese and serve.
Notes
Make Ahead: All parts of this salad can be made ahead, including the salmon if you'd like to serve it cold. Wait to dress the salad until right before serving and top with either cold or warmed salmon.
Meal Prep: Make and divide the salad between containers. Top with salmon and store in air-tight containers in the fridge for 4-5 days. Eat cold or remove the salmon and microwave it to warm it, if desired.
Salad Dressing Storage: Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.
Note: Nutrition below is an estimate and was calculated with 4-ounce filets.
Nutrition
Calories: 429kcal | Carbohydrates: 13g | Protein: 29g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 686mg | Potassium: 875mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8844IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 3mg
