Ingredients
12 oz salmon fillets, skin-on or skinless
1 head romaine lettuce, chopped
2 tbsp olive oil
Zest of 1 lemon
2 cloves garlic, minced
1/4 cup Dijon mustard
1/2 cup grated parmesan cheese
1 tbsp anchovy paste
1 tsp capers, rinsed and chopped
2 stalks celery, sliced
3/4 cup crouton alternatives (e.g., grilled almond slivers or baked whole grain bread)
Salt and freshly ground black pepper
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper. Season salmon fillets with salt, pepper, and lemon zest
Drizzle olive oil over salmon and bake for 10–12 minutes, until flaky and opaque
Whisk garlic, Dijon mustard, anchovy paste, and 2 tbsp parmesan in a bowl. Slowly stream in 2 tbsp of olive oil while whisking
Toss romaine, celery, capers, and dressing until thoroughly coated
Top with baked salmon and remaining parmesan croutons
Serve immediately
Notes
To avoid a fishy taste, use only 1 tbsp anchovy paste for 4 servings
For croutons: bake sliced whole grain bread at 300°F for 10 mins to maintain crunch
Overcooking salmon is common: use an instant-read thermometer—125°F (52°C) for medium-rare
For extra nutrition, add shaved kale or steamed broccoli
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Baking + Tossing
- Cuisine: Mediterranean-American
- Diet: High-protein
Nutrition
- Serving Size: 1 salad
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg