Looking for a simple yet elegant meal that’s packed with protein, healthy fats, and bold flavor? This Salmon Caesar Salad is a fresh twist on a timeless classic. Crisp Romaine lettuce tossed in a creamy, dairy-free Caesar dressing meets perfectly seared wild salmon for a dish that feels indulgent but is totally nourishing.
This version keeps things light and clean, using high-quality mayonnaise and dairy-free Parmesan while still delivering that signature Caesar tang, thanks to lemon juice, garlic, and anchovies. The wild salmon not only adds rich, satisfying flavor—it’s also a fantastic source of omega-3s and lean protein, making this salad a smart choice for heart and brain health.
Whether you’re meal prepping for the week or whipping up a quick dinner that feels a little fancy, this recipe checks all the boxes: easy, wholesome, and seriously delicious.
Recipe
1 lemon, halved
1 clove garlic, minced
1 oz. (30g) dairy-free Parmesan cheese, grated
2 oz. (60g) mayonnaise (We like Primal Kitchen)
3 anchovy filets, minced
9 oz. (255g) Romaine lettuce, torn
4 wild skin-on salmon filets (6 oz/170g each)
How to Prepare
Squeeze half the lemon to extract 1 tbsp. (15ml) of juice. Add the juice to a large bowl with the garlic, anchovy filets, Parmesan cheese, and mayonnaise. Stir and set aside.
Season the salmon with salt and black pepper.
Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Place the salmon skin-side down, cover, and cook for 5 minutes until the skin browns. Flip and cook for 2 more minutes or until the salmon is cooked through.
Squeeze the remaining lemon juice over the salmon. Add the Romaine lettuce to the bowl with the dressing and toss until well coated.
Divide the salad between plates and top each with salmon.
