Salmon Caesar Salad with Homemade Sourdough Croutons

Salmon Caesar Salad

with Homemade Sourdough Croutons

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

At its most basic, the Caesar salad is a delicious mixture of crisp romaine lettuce, sharp Parmesan cheese, olive oil and crunchy croutons. But there are countless variations of the dish—many of which turn it into a hearty entrée. Here, we’re doing just that by adding flaky, pan-seared salmon fillets and using oven-toasted sourdough croutons. Coated in a creamy dressing with a bright lemony tang, this light, easy dinner is perfect for the start of summer.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Salmon Caesar Salad with Homemade Sourdough Croutons
Title
  • 2 Salmon Fillets
  • 1 Small Sourdough Bread Boule
  • 2 cloves Garlic
  • 2 Romaine Hearts
  • 1 Lemon
  • 1 Tbsp White Wine Vinegar
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mayonnaise
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 350°F. Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a small bowl with the vinegar.

Make the croutons:
2 Make the croutons:

Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

Make the dressing:
3 Make the dressing:

While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic paste vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.

Cook the salmon:
4 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets, skin sides down, and cook 6 to 8 minutes on the first side. Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.

Make the salad:
5 Make the salad:

In a large bowl, combine the lettuce, croutons and half the Parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Transfer 1 cooked salmon fillet to a clean, dry work surface. Using a fork, flake the fillet into bite-sized pieces; discard the skin. Add the flaked fillet to the salad; gently toss to combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Slice the remaining cooked salmon fillet in half. Divide the salad between 2 plates. Top each with a piece of the halved salmon fillet. Garnish with the remaining lemon wedges and Parmesan cheese. Enjoy!

Tips from Home Chefs

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Salmon Caesar Salad

Prepare the ingredients:
How To: Get Perfect Citrus Zest
1 Prepare the ingredients:

Preheat the oven to 350°F. Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a small bowl with the vinegar.

2 Make the croutons:

Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

Make the croutons:
Make the dressing:
3 Make the dressing:

While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic paste vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.

4 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets, skin sides down, and cook 6 to 8 minutes on the first side. Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:
Make the salad:
5 Make the salad:

In a large bowl, combine the lettuce, croutons and half the Parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Transfer 1 cooked salmon fillet to a clean, dry work surface. Using a fork, flake the fillet into bite-sized pieces; discard the skin. Add the flaked fillet to the salad; gently toss to combine. Season with salt and pepper to taste.

6 Plate your dish:

Slice the remaining cooked salmon fillet in half. Divide the salad between 2 plates. Top each with a piece of the halved salmon fillet. Garnish with the remaining lemon wedges and Parmesan cheese. Enjoy!

Plate your dish:
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