Coho Salmon Caesar Salad with Kale

Coho salmon caesar salad on a white round plate

Coho Salmon Caesar Salad with Kale

Upgrade your salad repetoire with this Coho Salmon Kale Caesar. Trade some of the standard romaine lettce for nutrient-dense, hearty kale and top it with a golden, oven baked Coho salmon fillet. This isn't just a side salad but a complete, protein-packed meal with bonus Omega-3 oils from the fish.

Course Main Course, Salad

Cuisine American

Diet Low Lactose

Keyword baked salmon recipe, easy summer lunch

Prep Time 15

Cook Time 15

Servings

Calories 552kcal

Author Agile Test Kitchen

Equipment

1 baking sheet to bake the croutons and salmon

Ingredients

Croutons

1 ½ c cubed bread about 3 oz of bread
2 teaspoon olive oil

Salmon

½ lb coho salmon, cut into 2 portions, deboned, skin on or off or salmon of choice (sockeye, King, Atlantic)
1 teaspoon olive oil
1 Tb everything bagel seasoning optional

Quick Caesar Dressing

2 Tb mayo such as Primal Foods avocado oil mayonnnaise
1 Tb olive oil
¼ teaspoon garlic minced
1 teaspoon anchovy 1 small fillet or anchovy paste
1 teaspoon lemon juice
½ teaspoon nutritional yeast optional
water, as needed, to thin out dressing

Salad

6 oz lettuce, such as Baby Gem, Romaine, Bibb, and Kale about 4 cups of chopped lettuce
2 Tb grated Vegan or regular parmesan cheese optional

Instructions

Preheat oven to 350 degrees F.
Spread the bread cubes on a baking sheet. Toss with the olive oil. (Season with salt and pepper if you'd like.)
Toast bread cubes for 8-10 minutes until the edges are golden brown. Set aside and let cool. You can use the same baking sheet to cook the salmon, once it's cooled.
Place the salmon filets on an oiled or parchment lined baking sheet. Rub with olive oil and top with everything bagel seasoning or salt and pepper to taste.
Bake salmon at 350 degrees F for about 8-10 minutes until it's cooked through or reaches an internal temperature of at least 145 degrees F. Coho salmon is thin (about ½ think) and cooks within about 10 minutes. For thicker pieces of salmon, cook longer. Set aside, and let cool.
While the croutons and salmon are cooking, you can prep the remainder of the salad.
Whisk together the quick Caesar dressing. Thin out with a little water if needed, until it's pourable consistency.
Chop the lettuce leaves into bite sized pieces. Strip off the thick stem of the kale leaves and discard. Wash and spin dry the chopped lettuce.
Toss the lettuce with the Caesar dressing and Parmesan cheese, if using. Divide between two plates.
Top salad with a piece of salmon. Sprinkle croutons on top. Serve immediately.

Nutrition