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crispy parmesan crusted salmon salad 272357885

Healthy Crispy Parmesan Crusted Salmon Salad

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Savor crispy Parmesan Crusted Salmon Salad! Flaky salmon, fresh Caesar greens & creamy dressing for an easy, healthy, flavorful meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 1
Course: Salmon recipes
Cuisine: American
Calories: 370
Ingredients Method Nutrition Notes

Ingredients
  

For The Croutons
  • 1 small baguette cut into 1-inch pieces
  • 3 garlic cloves grated using a microplane
  • Salt and freshly cracked black pepper
  • 2 tablespoons olive oil like Canola or avocado oil
For The Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons coarse-ground Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 fillet anchovy finely chopped
  • 1 garlic clove grated using a microplane
  • 1/4 cup finely grated Parmesan
  • Salt and pepper
For The Salad
  • 4 4-ounce skinless salmon fillets
  • 1/4 cup finely grated Parmesan
  • 1 large head of romaine lettuce approximately 1 pound, quartered lengthwise and chopped into bite-sized pieces
  • ½ small red onion halved and thinly sliced

Method
 

  1. Preheat the oven to 400°F.
  2. Prepare the croutons. Arrange the bread on a baking sheet. Toss with garlic, salt, pepper, and olive oil. Bake for 8-10 minutes, tossing halfway, until golden and slightly chewy. Transfer the croutons to a large bowl.
  3. Make the dressing. Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire, an anchovy fillet, garlic, and pepper in a medium bowl. Adjust seasoning as needed. Mix ¼ cup of the dressing with ¼ cup grated Parmesan in a small bowl. Set aside the remaining dressing.
  4. Bake the salmon. Pat salmon fillets dry and season lightly with salt and pepper. Generously brush the fillets with the Parmesan dressing. Place them on the baking sheet and sprinkle with ¼ cup Parmesan. Bake at 400°F for 12 minutes, or until the salmon is cooked through and golden on top.
  5. Assemble the salad. In a large bowl, toss lettuce, croutons, and onion with some dressing using tongs. Divide the salad onto plates and top each with a salmon fillet. Serve immediately.

Nutrition

Calories: 370kcalCarbohydrates: 8gProtein: 35gFat: 19gSaturated Fat: 4gCholesterol: 98mgSodium: 415mgFiber: 4gSugar: 1.5g

Notes

Storage:

  • Salmon: Store in an airtight container in the fridge for up to 2 days. Reheat at 350°F until warm.
  • Salad: Toss with dressing only before serving; dressed lettuce doesn’t store well.
  • Croutons: Store in an airtight container at room temperature for up to 1 week.