Salmon Caesar Salad with Caesar Dressing (Dairy Free and Vegan!)
A healthier take on a classic salad. Perfect for lunch or dinner!
Servings: 2
Equipment
- sheet pan
- oven
- small jar
- whisk
Ingredients
Salmon Salad:
- 2 portions wild-caught salmon
- 2 radishes, thinly sliced
- ½ an avocado, diced
- ¼ cup shredded or shaved parmesan
- ¼ cup red or white onion, thinly sliced
- ½ cup crispy chickpeas homemade or store-bought
- 1 large head of romaine, or 6-8 cups mixed greens 2 small artisan heads of romaine work too
Dairy-Free Caesar Dressing
- 1/3 cup extra virgin olive oil
- 1 tbsp dijon mustard
- tsp anchovy paste
- 1-2 tsp lemon juice
- salt and pepper to taste
- 1 garlic cloves, minced
Instructions
- Prepare the salad dressing first. Combine all ingredients in a small jar and shake vigorously to combine.
- Preheat oven to 425°. Coat each piece of salmon in a small amount of the Caesar dressing. Sprinkle with salt and pepper.
- When oven is ready, bake salmon for 9-10 minutes or until it has reached at internal temperature of 145.
- While salmon in cooking, chop the romaine and divide evenly among 2 salad bowls.
- Evenly distribute the avocado, onion, radishes, chickpeas, and parmesan over the two salad bowls.
- When the salmon is done, serve immediately over the salad and generously drizzle the homemade dressing over each bowl.
- Add more salt and pepper to taste and enjoy!
Homemade crispy chickpeas:
- Coat 1/4-½ cup cooked chickpeas in avocado or olive oil and sprinkle with salt, pepper, garlic, or whatever spices you prefer.
- Air fry the chickpeas at 400° degrees for 7-8 minutes or until desired crispiness.
- You can also bake at 400° for 20-30 minutes, but the air frying method is much faster!
Notes
Recipe adapted from: https://therealfoodrds.com/salmon-caesar-salad-grain-bowl/