Quick & Simple Salmon Caesar Salad

READY IN: 20mins


  • 6 -8
  • 4
    cups mixed salad greens (red leaf and herbs & spring greens salad mix)
  • 1 -2
    ounce parmesan cheese, shaved
  • 1 -2
    tablespoon sliced almonds (suggest Almond Accents brand Italian Parmesan flavored)
  • 1
    tablespoon extra virgin olive oil (I use Mt. Kofinas brand Mediterranean Blend infused Cretan olive oil)
  • 14
    cup caesar salad dressing (I highly recommend Cindy's Kitchen Roasted Garlic Caesar if you can find it)
  • 14
    teaspoon kosher salt (to taste)
  • 12
    teaspoon fresh ground black pepper (to taste)


  • Preheat broiler to 425 deg F.
  • Place filet on non-stick foil in a shallow baking pan.
  • Drizzle fillet with the oilve oil; use your fingers or a brush to spread until coated.
  • Sprinkle with salt & freshly ground black pepper to taste.
  • Broil on top rack for 5-10 minutes, to desired doneness.
  • Meanwhile, chop leaf lettuce and soak together with spring mix in cold water in bowl; drain and spin dry.
  • Toss lettuce with Caesar dressing.
  • Divide lettuce between 2 serving plates.
  • Remove salmon from oven when done and allow salmon to rest for 5-10 minutes, then cut in half lengthwise and carefully slice the halves into strips on a bias.
  • Top lettuce on each plate with half of the sliced salmon and sprinkle with almonds, cheese and freshly ground black pepper to taste.