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Warm Roasted Caesar Salad with Baked Salmon.

  • 6
    anchovy fillets, packed in oil
  • 2 cloves
  • 2
  • 57 g
    Parmesan cheese
  • 2 heads
    romaine lettuce
  • 0.68 kg
    salmon fillet
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper (optional).
  • 2
    Wash and dry the fresh produce. Leave the lettuce intact while washing.
    2 lemons
    2 heads 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.
    2 cloves garlic
    6 anchovy fillets, packed in oil
    1 tsp salt
  • 4
    Juice the lemon and add to the dressing bowl. Add mustard, olive oil, and pepper; whisk together.
    2 tsp Dijon mustard
    ¼ cup extra virgin olive oil
    ½ tsp black pepper
  • 5
    Pat the salmon dry with paper towels and place, on a sheet pan. Rub the salmon with olive oil and season with salt and pepper.
    0.68 kg salmon fillet
    2 tsp extra virgin olive oil
    ½ tsp salt
    ½ 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.
  • 8
    Place lettuce on the second baking sheet and place in the oven for 7-10 minutes, until the salmon is cooked through and the tops of the lettuce begin to char.
  • 9
    Finely grate ½ cup of Parmesan.
    57 g 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!