Name: Warm Roasted Caesar Salad with Baked Salmon
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 9 anchovy fillets, packed in oil; 3 cloves garlic; 3 lemons; 85 g Parmesan cheese; 3 heads romaine lettuce; 1.02 kg salmon fillet; black pepper; Dijon mustard; extra virgin olive oil; salt

Warm Roasted Caesar Salad with Baked SalmonWarm Roasted Caesar Salad with Baked Salmon — a 20-minute dinner recipe with 10 ingredients, serving 6.Ingredients

9 anchovy fillets, packed in oil

3 cloves garlic

3 lemons

85 g Parmesan cheese

3 heads romaine lettuce

1.02 kg salmon fillet

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper (optional).

Wash and dry the fresh produce. Leave the lettuce intact while washing.

Peel and mince garlic and transfer to a small bowl for the dressing. Mince the anchovy fillets and add to the bowl. Add salt and stir to combine.

Juice the lemon and add to the dressing bowl. Add mustard, olive oil, and pepper; whisk together.

Pat the salmon dry with paper towels and place, on a sheet pan. Rub the salmon with olive oil and season with salt and pepper.

Place the salmon in the oven and roast for 5 minutes while you prepare the lettuce.

Cut romaine lengthwise and rub with ¾ of the dressing.

Place lettuce on the second baking sheet and place in the oven for 7-10 minutes, until the salmon is cooked through and the tops of the lettuce begin to char.

Finely grate ¾ cup of Parmesan.

Remove the pan from the oven. Sprinkle the lettuce with the Parmesan cheese. Chop the lettuce into 1-inch pieces.

To serve, arrange a bed of romaine on a plate, top with salmon and drizzle with remaining dressing. Serve immediately, enjoy!

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