Parmesan Crusted Salmon Caesar Salad

5 from 3 votes

Parmesan Crusted Salmon Caesar Salad

Parmesan Crusted Salmon on a bed of fresh Caesar salad—crispy, flaky, and full of flavor. This easy recipe brings together tender salmon, crunchy greens, and creamy dressing for a meal that’s both simple and delicious. Perfect for lunch, dinner, or whenever you want something special!

Prep Time20

Cook Time12

Course: Salmon recipes

Cuisine: American

Keyword: parmesan crusted salmon, salmon Caesar salad

Servings:

Author: Tatiana

Ingredients

For The Croutons

1 small baguette cut into 1-inch pieces
3 garlic cloves grated using a microplane
Salt and freshly cracked black pepper
2 tablespoons olive oil like Canola or avocado oil

For The Dressing

1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
2 tablespoons lemon juice
2 teaspoons coarse-ground Dijon mustard
2 teaspoons Worcestershire sauce
1 fillet anchovy finely chopped
1 garlic clove grated using a microplane
1/4 cup finely grated Parmesan
Salt and pepper

For The Salad

4 4-ounce skinless salmon fillets
1/4 cup finely grated Parmesan
1 large head of romaine lettuce approximately 1 pound, quartered lengthwise and chopped into bite-sized pieces
½ small red onion halved and thinly sliced

Instructions

Preheat the oven to 400°F.
Prepare the croutons: Arrange the bread on a baking sheet. Toss with the garlic, salt, pepper, and olive oil. Bake for 8-10 minutes, tossing halfway, until golden but slightly chewy. Transfer croutons to a large bowl.
Make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire, anchovy fillet, garlic, and pepper in a medium bowl. Adjust seasoning if needed. Mix ¼ cup of dressing with ¼ cup grated Parmesan in a small bowl. Keep the remaining dressing aside.
Bake the salmon: Pat salmon fillets dry and season lightly with salt and pepper. Brush fillets generously with the Parmesan dressing, place on the baking sheet, and sprinkle with ¼ cup Parmesan. Bake at 400°F for 12 minutes or until the salmon is cooked through and golden on top.
Assemble: In a large bowl, toss lettuce, croutons, and onion with some dressing using tongs. Divide onto plates and top each salad with a salmon fillet. Serve immediately.

Notes

Storage:

Salmon: Store in an airtight container in the fridge for up to 2 days. Reheat at 350°F until warm.
Salad: Toss with dressing only before serving; dressed lettuce doesn’t store well.
Croutons: Store in an airtight container at room temperature for up to 1 week.

Nutrition