Salmon Caesar Salad


Everybody seems to love this crunchy, garlicky, cheesy salad. You can make it without the salmon, of course, for a great side dish — but the salmon really turns it into a one-dish meal.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Large skillet
  • Measuring spoons
  • Heatproof spatula
  • Large bowl
  • Tongs or salad servers



  • 1 pound salmon fillet
  • salt
  • black pepper
  • 1 head romaine lettuce, washed and chopped into bite-size pieces
  • 2 tablespoons Caesar Salad Dressing
  • 1⁄2 cup Roasted Chickpeas or croutons
  • 1⁄4 cup grated or shaved Parmesan cheese



  • Sprinkle the fish with salt and pepper.
  • Put the skillet on the stove and turn the heat to high. When the skillet is hot (flick some water on — it should dance and evaporate immediately) carefully add the fish (if it still has the skin on it, start with the pink side down). Cook it for 3 minutes, then flip it and cook it for 2 to 3 minutes longer. If you’re not sure if it’s done, cut into it with a knife and peek: the inside should look pale, with just a little rosiness in the center; if it still looks transparent and bright red, it’s not done yet. (A thicker piece will take longer to cook than a thinner piece.)
  • Put the salmon on the cutting board and cut it into 4 pieces.
  • Put everything but the salmon in a bowl and toss, toss, toss. Taste a piece of lettuce, and add more dressing if you think the salad needs it, then toss again.
  • Divide the salad among four plates, top each with a piece of salmon, and serve right away.


Click here for Caesar Salad Dressing recipe.

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