Want to take your sad salad to the next level? Look no further than this delicious, flavor-packed baked salmon caesar salad recipe with asparagus, tomatoes, eggs, and avocados. When a salad is this filling, there's no need to put it on the side.
How to make a caesar salad
Salmon Caesar Salad
12 oz. Wild-Caught Salmon
1.5 tablespoons Primal Kitchen Avocado Oil
Salt and pepper
1 sliced lemon
½ lb. asparagus
1 large head romaine lettuce
½ pound sliced Campari tomatoes
1 sliced cucumber
3 hard boiled eggs
½ sliced red onion
1 sliced avocado
Parmigiano reggiano (optional)
Primal Kitchen Caesar Dressing
Preheat your oven to 375 degrees Fahrenheit. Toss the asparagus in ½ tablespoon avocado oil and lay on a sheet pan.
Drizzle the remaining oil on top of the salmon and place the salmon skin side down on a sheet pan or baking dish. Sprinkle it with salt and pepper and place a couple of lemon slices on each piece of salmon.
Bake the asparagus and salmon in the oven for 15 minutes, or until the asparagus is golden and then salmon is just cooked through and begins flaking.
Cut the asparagus into bite-sized pieces. Keep the salmon pieces whole or use two forks to flake it.
Shred the lettuce and arrange the salad with the tomatoes, cucumber, sliced hard boiled eggs, onion, and avocado.
Top with the asparagus and salmon. Drizzle Primal Kitchen Caesar dressing on top and shave the cheese on top before serving.
Calories 454, Carbs 19.3 grams, Protein 36.3 grams, Fat 27.9 grams, Saturated Fat 4.8 grams, Trans Fat 0 grams, Sodium 145 milligrams, Sugar 8.2 grams, Cholesterol 259.1 milligrams, Fiber 8.5 grams
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