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High Protein Salmon Caesar Salad - A Fresh, Filling Classic

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salmon: 1 to 1.25 lb salmon fillet, skin-on or skinless
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • For the salad: 2 large heads romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved (optional but adds freshness)
  • 1/3 cup shaved or grated Parmesan cheese
  • 1 cup whole-grain croutons (store-bought or homemade)
  • Lemon wedges, for serving
  • For the high-protein Caesar dressing: 2/3 cup plain Greek yogurt (2% or whole milk)
  • 2 tbsp olive oil
  • 2 anchovy fillets, minced (or 1 tsp anchovy paste; optional but classic)
  • 1 small garlic clove, finely grated
  • 1.5 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 tsp kosher salt, more to taste
  • Freshly ground black pepper, to taste
  • 2–4 tbsp cold water to thin, as needed

Method
 

  1. Preheat and prep the salmon: Heat the oven to 425°F (220°C). Line a sheet pan with parchment. Pat the salmon dry and place it on the pan.
  2. Season: In a small bowl, mix olive oil, lemon zest, lemon juice, Dijon, garlic powder, smoked paprika, salt, and pepper. Brush or rub this all over the salmon.
  3. Roast: Bake 10–14 minutes, depending on thickness, until the salmon is just opaque and flakes easily. For a golden top, broil for the last 1 minute. Rest 5 minutes, then flake into large chunks.
  4. Make the dressing: In a medium bowl, whisk Greek yogurt, olive oil, anchovies, garlic, lemon juice, Dijon, Worcestershire, Parmesan, salt, and pepper. Whisk in cold water 1 tablespoon at a time until creamy and pourable. Taste and adjust salt, lemon, and pepper.
  5. Prep the salad base: In a large bowl, add the chopped romaine and tomatoes. Toss lightly with half the dressing to coat.
  6. Add the salmon: Gently fold in the flaked salmon and half the Parmesan. Add more dressing as needed to lightly coat everything.
  7. Finish and serve: Top with croutons and the remaining Parmesan. Serve with lemon wedges and crack fresh pepper over the top. Enjoy right away for best crunch.