Seared Salmon Caesar Salad
A protein-packed Caesar salad with seared salmon, a lighter yogurt-based dressing, and toasted pumpkin seeds standing in for croutons.
Best for high protein · lunch · low carb
This is our lighter take on classic Caesar with salmon: no bread, and a dressing that swaps most of the oil for Greek yogurt while keeping all the garlicky, cheesy flavor. Toasted pumpkin seeds bring the crunch that croutons usually do, and thin-sliced radishes add a peppery bite. It eats like a proper lunch, not a side salad.
Ingredients
Salad
- 400 g romaine lettuce , roughly chopped
- 400 g skinless salmon fillets
- 1 tsp olive oil , for the pan not scaled
- a pinch chili flakes not scaled
- 100 g red radishes , thinly sliced
- 25 g Parmesan cheese , shaved
- 20 g pumpkin seeds , toasted
- to taste flaky sea salt not scaled
- to taste black pepper not scaled
Dressing
- 5 g garlic clove
- 30 g Parmesan cheese , grated
- 50 g large egg
- 5 g Dijon mustard
- 8 g white wine vinegar
- 25 g rapeseed oil
- 100 g Greek yogurt
- to taste flaky sea salt not scaled
- to taste black pepper not scaled
Instructions
Dressing
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1
Put the garlic, Parmesan, egg, mustard and vinegar in a tall jug or blender cup. Blend smooth with an immersion blender.
-
2
With the blender still running, drizzle in the oil in a thin stream until the dressing thickens, then whisk in the yogurt until smooth. Season with salt and pepper.
Salad
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3
Season the salmon with salt, pepper and the chili flakes. Sear in the oil in a hot pan for 3-4 minutes per side until just cooked through (or roast at 200°C/400°F for about 12 minutes).
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4
Toast the pumpkin seeds in a dry pan over medium heat for a minute or two, just until they start to pop.
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5
Rinse and chop the romaine, then toss it in a large bowl with the radishes and enough dressing to coat everything well.
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6
Divide the salad among plates, flake the salmon on top, and finish with the toasted pumpkin seeds and shaved Parmesan.