Salmon Caesar Salad

with roasted broccoli / pepitas

Make dressing - Chop garlic. Combine garlic, anchovy filets, mayonnaise, mustard, lemon juice, aminos, black pepper, and olive oil. You can do this with a whisk or use an immersion blender for a very smooth creamy dressing. (Can be done up to 5 days ahead)

Salmon - Rinse and dry. Season with some salt and pepper.

Lettuce / Green onions / Lemons - Prep as directed.

Heat oven to 425F / 218C.

On a large sheet pan, toss broccoli with cooking oil and some salt and pepper. Spread the broccoli out on a sheet pan and roast until it is bright green and 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 pepitas.

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.