Salmon Caesar Salad with High Protein Dressing

Ingredients

• 2 salmon fillets (6 oz each), preferably wild-caught for optimal flavor
• 1 tablespoon olive oil, or more if needed to coat the salmon
• Salt and pepper to taste, freshly cracked for enhanced flavor
• 1 head of romaine lettuce, chopped into bite-sized pieces for easy eating
• 1/4 cup grated Parmesan cheese, freshly grated for better melt and taste
• 1/2 cup croutons (optional, for crunch), homemade or store-bought for added texture
• 1/2 cup plain Greek yogurt, full-fat or low-fat based on your dietary needs
• 2 tablespoons mayonnaise, which adds richness to the dressing
• 1 tablespoon Dijon mustard, for a tangy flavor
• 1 tablespoon lemon juice, freshly squeezed for brightness
• 2 anchovy fillets (optional), which can be omitted for a vegetarian version
• 1 clove garlic, minced finely to avoid any large pieces
• 1/4 teaspoon black pepper, or more to taste
• 1 tablespoon Worcestershire sauce, enhancing the umami flavor of the dressing

Instructions

1. Preheat your grill or skillet over medium-high heat. Brush the salmon fillets with olive oil and season generously with salt and pepper.
2. Place the salmon on the grill or skillet skin-side down. Cook for about 5-6 minutes without moving it, then flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest for a couple of minutes before slicing.
3. In a bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, Worcestershire sauce, and black pepper. Whisk until smooth and creamy, adjusting seasoning to taste.
4. In a large bowl, toss the chopped romaine lettuce with the high protein dressing until well coated. Add the croutons (if using) and grated Parmesan cheese, tossing gently to mix all ingredients without crushing the lettuce.
5. Flake the grilled salmon over the top of the salad and serve immediately, garnished with additional Parmesan if desired.

Nutrition