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Warm Roasted Caesar Salad with Baked Salmon.

  • 3
    anchovy fillets, packed in oil
  • 1 clove
  • 1
  • 1 oz
    Parmesan cheese
  • 1 head
    romaine lettuce
  • ¾ lb
    salmon fillet
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Preheat oven to 425°F. Line a baking sheet with parchment paper (optional).
  • 2
    Wash and dry the fresh produce. Leave the lettuce intact while washing.
    1 lemon
    1 head romaine lettuce
  • 3
    Peel and mince garlic and transfer to a small bowl for the dressing. Mince the anchovy fillets and add to the bowl. Add salt and stir to combine.
    1 clove garlic
    3 anchovy fillets, packed in oil
    ½ tsp salt
  • 4
    Juice the lemon and add to the dressing bowl. Add mustard, olive oil, and pepper; whisk together.
    1 tsp Dijon mustard
    2 tbsp extra virgin olive oil
    ¼ tsp black pepper
  • 5
    Pat the salmon dry with paper towels and place, on a sheet pan (that is also big enough to hold the lettuce). Rub the salmon with olive oil and season with salt and pepper.
    ¾ lb salmon fillet
    1 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Place the salmon in the oven and roast for 5 minutes while you prepare the lettuce.
  • 7
    Cut romaine lengthwise and rub with ¾ of the dressing. After the salmon has been cooking for 5 minutes, remove from the oven, and add the lettuce to the opposite end of the pan.
  • 8
    Return the sheet pan to the oven for an additional 7-10 minutes until the salmon is cooked through and the tops of the lettuce begin to char.
  • 9
    Finely grate ¼ cup of Parmesan.
    1 oz Parmesan cheese
  • 10
    Remove the pan from the oven. Sprinkle the lettuce with the Parmesan cheese. Chop the lettuce into 1-inch pieces.
  • 11
    To serve, arrange a bed of romaine on a plate, top with salmon and drizzle with remaining dressing. Serve immediately, enjoy!