Salmon Caesar Salad

This easy Salmon Caesar Salad is a healthy and delicious take on a classic Caesar.  It features a simple homemade dressing that includes creamy Greek yogurt and buttermilk instead of the traditional egg yolks and olive oil. A tasty, high-protein, low-calorie lunch or dinner meal that can be whipped up in minutes. 

NUTRITIONAL INFO PER SERVE (4 serves)

291 Cal | 12.8 Fats | 7.8 Carbs | 35g Protein

INGREDIENTS

• 1 ½ tablespoons extra-virgin olive oil

• 4 (140-150g) skinless wild salmon fillets

• 1 teaspoon ground pepper, divided

• ⅛ teaspoon salt plus 1/2 teaspoon, divided

• ½ cup buttermilk

• ¼ cup nonfat plain Greek yoghurt

• ¼ cup grated Parmigiano-Reggiano cheese

• 2 tablespoons lemon juice

• 1 ½ teaspoons Worcestershire sauce

• 1 teaspoon crushed garlic

• ½ teaspoon Dijon mustard

• 5 cups chopped Cos lettuce

• 3 cups chopped radicchio

• 3 tablespoons finely chopped fresh basil, plus more for garnish

• 1 ½ tablespoons finely chopped fresh tarragon 

STEP BY STEP

1. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Season salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.

2. Whisk buttermilk, yoghurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.

3. Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and additional basil, if desired.