Salmon Cesar Salad

My mother shared her Cesar dressing recipe with me when I graduated college as, not only was it a nostalgic dish, but also is a great source of Omega-3 Fatty Acids, calcium and magnesium (due to the anchovies). Over the years I have adjusted the recipe to my liking and decided to add Salmon to the top to make it a main dish instead of a side (while also increasing the protein and Omega-3 Fatty Acid content, not to mention adding B vitamins, potassium and selenium). It helps that this dish is fast and has easy clean up too which is an adjustments I have made over the years to accommodate for busy mom life i now live. 

I hope you enjoy it as much as my family does!

What You Need

  • 1 ½  lbs Fresh Salmon fillet, de-boned 

  • 2 Heads Romaine Lettuce, washed & chopped

  • 4 Cups Packed Spinach

  • 4 Anchovy Fillets

  • 1 Egg

  • 3 Cloves Garlic, smashed to peel- Plus 2 cloves of garlic diced

  • 1 Tbs Grey Poupon Mustard

  • 1 Tbs Dry Mustard

  • 3 Dashe Tabasco

  • 1 Tsp Worchester Sauce

  • 3 Tbs Red Wine Vinegar

  • 2 Lemons, Juice only

  • 1 Tbs EVOO

  • Sea Salt & Freshly Ground Pepper

  • Avocado Oil

  • Garlic Powder

  • Parmesan Cheese, Grated

  • ½ Pint of Cherry Tomatoes, halved

  • Small Blender like The Magic Bullet

What You Do

  1. PreHeat Oven to 425 Degrees.

    1. While Oven is Preheating, make the dressing: take 3 smashed garlic cloves, anchovies, grey poupon, dry mustard, tabasco, worchester sauce, red wine vinegar,  lemon juice and some salt a pepper and put in blender and blend until smooth. Taste and add more of anything as per your likes.

    2. Once the dressing taste is to your liking,  add the egg and EVOO to the dressing and blend again until smooth and creamy. Put in refrigerator until ready to use.

    3. Once the oven reaches temperature, take the salmon, pat it dry and drizzle Avocado oil over top, add salt and pepper and garlic powder and diced garlic and rub into salmon. Put on baking sheet with parchment and put in oven. Cook for about 10-15 min (depending on how thick the salmon is and how well done you want it.) It is ready when it flakes off with touch of fork.

    4. Once Salmon is ready, remove from oven. Take romaine and spinach and put in large bowl, add dressing to top and toss well. Add parmesan cheese and toss to combine.

    5. Plate lettuce in bowl, add ¼ of salmon to top and cherry tomatoes and any extra pepper or cheese as desired! Cheers!


When making this dish, make sure to taste the dressing and add more ingredients as desired. I often will make it spicier by adding more tabasco (when my toddler isn’t joining us for dinner). If you don’t wish to use all the dressing, you can keep it in an airtight container for 3 days.