Baked Salmon Caesar Salad

Baked Salmon Caesar Salad combines warm, flaky salmon with crisp romaine lettuce, crunchy croutons, and a creamy Caesar dressing. The rich fish balances the tangy dressing and salty parmesan perfectly. As a result, the dish feels both satisfying and fresh.

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Ingredients

For the Salmon:

4 large salmon fillets about 150–180g each
1 tbsp olive oil
½ tsp sea salt
½ tsp freshly ground black pepper
1 medium lemon half sliced, half for juice

For the Salad:

2 large romaine lettuce hearts
1 cup garlic croutons
50 g parmesan cheese shaved or finely grated
2 tbsp fresh parsley chopped (optional)

For the Caesar Dressing:

120 ml mayonnaise
1 tsp Dijon mustard
1 clove garlic small finely minced
1 tsp anchovy paste or 2 finely chopped anchovies
1 tbsp lemon juice
2 tbsp olive oil
2 tbsp parmesan finely grated
Freshly ground black pepper to taste
3 tbsp water to loosen if needed

Instructions

Prepare the Oven:

Preheat the oven to 200°C (180°C fan).
Line a baking tray with parchment or foil. This helps prevent sticking.

Season the Salmon:

Place the salmon fillets on the prepared tray.
4 large salmon fillets
Drizzle lightly with olive oil.
1 tbsp olive oil
Season with salt and black pepper.
½ tsp sea salt, ½ tsp freshly ground black pepper
Add a thin slice of lemon on top of each fillet. The lemon gently flavours the fish while it bakes.
1 medium lemon

Bake the Salmon:

Place the tray in the oven.
Bake for 12–15 minutes, depending on thickness.
The salmon is ready when it flakes easily with a fork. The centre should remain moist.
Remove from the oven and allow the fish to rest for a few minutes.

Make the Caesar Dressing:

In a small bowl combine the mayonnaise, Dijon mustard, garlic, anchovy paste, lemon juice, olive oil and grated parmesan.
120 ml mayonnaise, 1 tsp Dijon mustard, 1 clove garlic, 1 tsp anchovy paste, 1 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp parmesan
Whisk until smooth.
Add a little water if the dressing seems too thick. The dressing should coat the lettuce lightly.
Season with black pepper.
Freshly ground black pepper

Prepare the Salad:

Wash and dry the romaine lettuce thoroughly. Crisp leaves improve the texture.
2 large romaine lettuce hearts
Chop or tear the lettuce into bite-sized pieces.
Place the lettuce in a large salad bowl.
Add the croutons and most of the parmesan.
1 cup garlic croutons, 50 g parmesan cheese

Dress the Salad:

Spoon the Caesar dressing over the lettuce mixture.
Toss gently until the leaves are evenly coated.
Avoid adding too much dressing at once. A light coating works best.

Assemble the Dish:

Divide the dressed salad between four serving plates.
Place one warm salmon fillet on top of each portion.
Scatter the remaining parmesan and chopped parsley over the plates.
2 tbsp fresh parsley, Freshly ground black pepper, 50 g parmesan cheese
Finish with a squeeze of fresh lemon juice and an extra grind of black pepper.

Equipment

Notes

Serving Suggestions:

Serve immediately while the salmon is still warm and the lettuce remains crisp. A wedge of lemon on the side adds brightness. Warm crusty bread or garlic bread pairs nicely with the salad.

Tips for Best Results:

Use fresh salmon fillets for the best flavour and texture.

Dry the lettuce thoroughly so the dressing clings properly.

Add the salmon at the last moment to keep the contrast between warm fish and cool salad.

Good quality parmesan makes a noticeable difference.

Nutrition