Kale Caesar Salad with Seared Salmon

Kale Caesar Salad with Seared Salmon

Servings:*

4

Ingredients

  • Salad
  • 2 cups chopped romaine
  • 2 cups chopped kale
  • 2 cups shredded Parmesan cheese
  • 1/4 cup fresh dill
  • Dressing
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • juice of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 2-3 cloves garlic, finely minced
  • salt, to taste
  • pepper, to taste
  • Salmon
  • 4 salmon fillets
  • salt, to taste
  • pepper, to taste
  • onion powder, to taste
  • garlic powder, to taste
  • dried thyme, to taste
  • olive oil

This flavorful Caesar salad is paired with seared or grilled salmon to make the perfect light summer meal. 

Recipe by Ariana Feygin

Directions

  1. Heat oven to 425 F degrees. In a medium bowl, mix together the ingredients for the dressing and set aside. 

  2. To create the Parmesan crisps, line a baking sheet with parchment paper and sprinkle on the shredded Parmesan cheese in small mounds. Bake for 5-10 minutes or until golden brown and melted. Allow to cool completely before peeling the Parmesan crisps off the baking sheet.

  3. Heat a large oven-proof skillet over medium-high and add a drizzle of olive oil. Season the salmon fillets with salt, pepper, onion powder, garlic powder and dried thyme to your taste. Sear salmon (starting skin-side down) for 3-4 minutes on each side until golden brown and crispy. If the salmon fillets are thicker and aren't cooked through, place the skillet in the oven for 3-5 minutes more.

  4. Toss the kale and romaine in the dressing until well coated. Top the salad with crushed Parmesan crisps and fresh dill. 

  5. Serve the salad with the seared salmon and enjoy. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.