Easy Avocado Salmon Ceasar Salad
Delicious Ceasar salad packed with salmon, avocado, tomatoes, and red onions is the perfect lunch or dinner!
Servings: 2 salads
Equipment
Ingredients
For the Salad
- 2 center cut salmon fillets about 1” thick and 1.5” wide
- 2 hearts romaine lettuce chopped (about 5 cups)
- 1 avocado sliced
- ½ red onion sliced
- ½ cup cherry tomatoes halved
- ½ cup shaved parmesan cheese
For the Dressing
- 1 cup sour cream
- ¼ cup mayonnaise
- ½ lemon juiced (about 2 tablespoons)
- 1 tablespoon dijon mustard
- 1 teaspoon anchovy paste
- ½ teaspoon worcestershire sauce
- Salt and Pepper to taste
Instructions
- For the Salad
- Preheat the oven to 400F.
- Pat the salmon dry with a paper towel and season it with salt and pepper. Place the salmon on a baking sheet and bake until it is bright orange and flakey-- about 13-15 minutes for a 1” thick piece of salmon.
- While the salmon bakes, add the rest of the salad ingredients to a large bowl (romaine, avocado, red onion, cherry tomatoes, and croutons).
- Once the salmon is finished, divide the salad between two plates and top with a salmon filet.
- Drizzle with dressing (below) and enjoy immediately.
- For the Dressing
- Combine all the ingredients in a small mixing bowl and whisk together.
- Set aside until ready to use.
Notes
Depending on how much dressing you like, you may have some left over! You can store it in an airtight container in the fridge for up to three days.
I’ve found that sharing one salmon filet is plenty for my family, but if you’d like each person to have their own, increase the number of filets from 2 to 4.
This salad is gluten free without croutons but if you want to add croutons, go for it! They’d be a delicious addition.
Nutrition
Serving: 1g | Calories: 594kcal | Carbohydrates: 12g | Protein: 32g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 665mg | Fiber: 4g | Sugar: 4g
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