Parmesan-Crusted Salmon Caesar Salad
Juicy salmon coated in a crispy parmesan crust, baked or pan-seared until golden, and served over crunchy romaine with a creamy Caesar dressing.
It’s rich, fresh, satisfying — and perfect for lunch or dinner.
Ingredients:
For the Parmesan-Crusted Salmon
2 salmon fillets
½ cup grated parmesan
1 tbsp olive oil
1 tsp garlic powder
1 tsp lemon pepper OR black pepper
½ tsp paprika
Pinch of salt
For the Caesar Salad
1 large head romaine lettuce, chopped
½ cup cherry tomatoes
¼ cup shaved parmesan
½ cup croutons
Quick Caesar Dressing
¼ cup Greek yogurt
2 tbsp mayo
1 clove garlic, minced
1 tsp Dijon mustard
1 tbsp lemon juice
2 tsp Worcestershire sauce
2 tbsp grated parmesan
Salt & pepper to taste
Instructions:
1. Prepare the Parmesan-Crusted Salmon
Preheat oven to 220°C (425°F).
Mix parmesan, garlic powder, pepper, paprika, and a bit of salt in a bowl.
Drizzle salmon with olive oil.
Press the parmesan mixture firmly on top of each fillet.
Bake 12–15 minutes until golden and flaky.
(OR pan-sear 4 minutes per side.)
2. Make the Caesar Dressing
Mix Greek yogurt, mayo, garlic, lemon juice, Worcestershire, mustard, parmesan, salt, and pepper.
Whisk until creamy.
Taste and adjust lemon or salt.
3. Assemble the Salad
Add chopped romaine to a large bowl.
Add cherry tomatoes, shaved parmesan, and croutons.
Drizzle with Caesar dressing and toss well.
Place the parmesan-crusted salmon on top.
Finish with extra parmesan + a squeeze of lemon.
NOTES
For extra crunch: mix panko breadcrumbs with parmesan for the crust.
Don’t overbake salmon — it stays juicy at 12–14 minutes.
Add avocado for a creamier bowl.
Add cucumbers for a fresher bite.
TIPS
Make extra dressing — it keeps for 5 days.
Use freshly grated parmesan for best crust.
If you want more flavor, add a little anchovy paste to the dressing (optional).
Nutritional Information
Calories: 520–580
Protein: 40g
Carbs: 14–18g
Fat: 32g
Fiber: 4g