Salmon Caesar Salad
with roasted broccoli / croutons
This is a protein-packed twist on a classic Caesar salad.
Smarts: This Caesar dressing does use the traditional addition of anchovies for great umami flavor. If you're hesitant about anchovies, try following our instructions to blend the dressing until smooth or feel free to just skip them.
- Garlic - 1 clove , chopped
- Anchovy filets (opt) - 1 , mashed, more to taste
- Mayonnaise - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Lemon juice - 2 tsp
- Worcestershire sauce - 1 tsp (sub Tamari)
- Black pepper - 1/4 tsp
- Oil, olive - 3 Tbsp
- Bread, any gluten-free - 6 oz , cubed
- Salmon - 1 lb
- Lettuce, romaine - 2 hearts , chopped
- Green onions (opt) - 2 stalks , sliced, green and white parts separate
- Lemons - 1 , sliced
- Oil, olive - 1 Tbsp
- Broccoli - 1 lb , florets
- Oil, cooking - 1 Tbsp
Make dressing - (If prepping right before cooking, get oven heating before continuing.) Chop garlic. Mash garlic and anchovy filets together with a fork. Add mayonnaise, mustard, lemon juice, Worcestershire sauce, and black pepper. Add olive oil (portion for dressing) while whisking. If you prefer a smooth dressing, blend it with an immersion blender. Season with some salt and pepper. (Can be done up to 5 days ahead)
Bread - Tear or slice bread into bite-sized pieces. (Can be done 1 day ahead)
Salmon - Rinse and dry. Season with some salt and pepper.
Lettuce / Green onions / Lemons - Prep as directed.
Heat oven to 425F / 218C.
Set out two sheet pans. On the first sheet pan, toss bread with olive oil (portion for salad) and some salt and pepper. Transfer to the oven and bake until golden and crisp, shaking the pan halfway through cooking, ~10 minutes.
While croutons bake, toss broccoli with cooking oil and some salt and pepper. Spread out on the second sheet pan and roast until it turns bright green and is starting to turn tender, ~10 minutes.
Remove the pan with the broccoli from the oven and move broccoli to the center of the pan. Arrange salmon around the edges of the pan, skin-side down (if using one large piece of salmon, just move broccoli to one side of the pan and place the salmon on the other side).
Return the pan to the oven and continue cooking until the salmon is flaky and cooked through and broccoli is tender, 10 to 15 minutes more.
Assemble salad with a bed of romaine topped with green onions and croutons.
When the salmon and broccoli are done, use a fork to gently flake salmon into large pieces. Squeeze half the lemon wedges over the broccoli and salmon.
Top the lettuce with warm broccoli and salmon. Drizzle with dressing until salad is dressed to your liking. Serve extra lemon wedges on the side.