Recipe of the Week 6/26: Salmon Caesar Salad

Yields 4 servings 

Ingredients: 

1 lemon, halved 
1 clove garlic, minced 
1/4 cup finely grated Parmesan cheese 
1/4 cup mayonnaise 
3 anchovy fillets, minced 
7 cups roughly chopped or torn romaine 
4 wild skin-on salmon fillets, about 6 ounces each 

Directions: 

• Squeeze one half of the lemon and use 1 tablespoon of the lemon juice in a large mixing bowl with the smashed garlic clove, anchovies, parmesan and mayo. 
• Set aside to allow the flavors to meld. 
• Season salmon with a pinch of salt and black pepper, to taste. 
• Heat a large skillet over medium-high heat and place salmon skin-side-down. 
• Cover and cook without turning for 5 minutes, or until the skin browns. Flip and cook an additional 2 minutes, depending on the thickness, until the salmon is cooked through. 
• Squeeze the remaining lemon juice over the salmon. 
• Add the lettuce to the bowl and toss well with the dressing until well coated. 
• Divide the lettuce between plates and top each with salmon. 

Meal Plan Check Boxes: 

6 Proteins 

1 Fat 

2 Vegetables 

Nutritional Facts: 1 salmon fillet, 1 1/2 cups salad, Calories: 364 kcal, Carbohydrates: 6.5 g, Protein: 42 g, Fat: 20 g, Saturated Fat: 4.5 g, Cholesterol: 97.5 mg, Sodium: 414.5 mg, Fiber: 3 g, Sugar: 1.5 g 

Adapted From:https://www.skinnytaste.com/salmon-caesar-salad/#recipe 

www.pinterest.com/novaphysicianwellness 

Found by: Brianna Lawless, MS, RDN