Salmon · Middle Eastern · 30 min
Sesame Encrusted Salmon over Tahini-Parmesan Caesar Salad with Apple
- 30 min
- 2–6 servings
- 680 kcal / serving
A sesame-crusted salmon rests atop a tahini-Parmesan Caesar salad with apple slices. The crisp fish, creamy dressing, and bright greens come together quickly for a satisfying weeknight plate.
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Ingredients
- 1anchovy fillet, packed in oil
- 1egg
- 1Gala apple
- 1 clovegarlic
- 1lemon
- 1 ozParmesan cheese
- 1 headromaine lettuce
- ¾ lbsalmon fillet
- anchovy fillets, packed in oil
- Gala apples
- lemons
From the pantry: black pepper, cornstarch, Dijon mustard, salt, sesame seeds, tahini, toasted sesame oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · nonstick skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1Gala apple
- 1 clovegarlic
- 1lemon
- 1 headromaine lettuce
- Gala apples
- lemons
Meat & seafood
- 1anchovy fillet, packed in oil
- ¾ lbsalmon fillet
- anchovy fillets, packed in oil
Dairy, eggs & chilled
- 1egg
- 1 ozParmesan cheese
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| anchovy fillet, packed in oil | 1 | 2 | 3 |
| egg | 1 | 1 | 1 |
| Gala apple | 1 | ||
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | 1 | 2 | 3 |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| romaine lettuce | 1 head | 2 heads | 3 heads |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Gala apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry the romaine, then juice half the lemon and zest the other half into a large salad bowl. Slice the remaining lemon into wedges for serving.
- Whisk tahini, Dijon, water, oil, salt, and pepper in the bowl with lemon juice and zest until the dressing is smooth and glossy.
- Peel and mince the garlic and finely mince the anchovy fillet; add both to the dressing bowl.
- Grate half the Parmesan and stir it into the dressing; reserve the remaining Parmesan for garnish.
- Pat the salmon dry and season with salt and pepper; whisk the egg and cornstarch in a medium bowl until smooth.
- Place a nonstick skillet over medium heat and coat the surface with oil once hot. Dip the skinless side of the salmon in the egg mixture, then lay it back skin-side down on the plate and press sesame seeds onto the exposed surface.
- When the skillet is hot, lay the salmon sesame-seed side down and cook until the crust is firm and golden, about 3 minutes. Flip and cook 5–7 minutes more until the salmon is cooked through and the skin is crispy. Remove from heat.
- Chop or tear the romaine into bite-sized pieces and add to the bowl with the dressing. Crumble in the apple slices and toss to combine.
Two tips
- Make the dressing ahead and chill for up to a day to save time later.
- Serve with extra lemon wedges on the side for a fresh brightness.
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 54 g
- Carbs
- 34 g
- Fat
- 38 g
- Fiber
- 12 g
- Sodium
- 232 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.