Salads · 35 min
Warm Roasted Caesar Salad with Baked Salmon
- 35 min
- 2–6 servings
- 522 kcal / serving
Warm Roasted Caesar Salad with salmon offers a crispy romaine bite and a lightly charred edge, balanced by a bright anchovy-lemon dressing. It comes together in about 35 minutes for a straightforward weeknight main.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3anchovy fillets, packed in oil
- 1 clovegarlic
- 1lemon
- 1 ozParmesan cheese
- 1 headromaine lettuce
- ¾ lbsalmon fillet
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · grater (optional) · measuring spoons · mixing bowls · oven mitts · 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
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Produce
- 1 clovegarlic
- 1lemon
- 1 headromaine lettuce
- lemons
Meat & seafood
- 3anchovy fillets, packed in oil
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- 1 ozParmesan cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| anchovy fillets, packed in oil | 3 | 6 | 9 |
| 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 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment if you like. Wash and dry the romaine, keeping the heads intact.
- Mince the garlic and anchovies and combine them in a small bowl with a pinch of salt to form a paste.
- Juice the lemons and add the juice to the bowl with Dijon mustard, olive oil, and pepper; whisk until smooth.
- Pat the salmon dry, rub with olive oil, and season with salt and pepper; place on the baking sheet with room for the lettuce.
- Roast the salmon for 5 minutes while you prepare the lettuce.
- Cut the romaine lengthwise and rub it with about three-quarters of the dressing.
- After the 5 minutes of salmon roasting, slide the lettuce onto the opposite end of the sheet pan and continue roasting for 7–10 minutes until the salmon is cooked and the lettuce begins to char.
- Grate ¼ cup Parmesan finely.
- Remove the pan, sprinkle the Parmesan over the lettuce, and chop the lettuce into 1-inch pieces.
- To serve, arrange romaine on a plate, top with salmon, and drizzle with the remaining dressing; serve immediately.
Two tips
- Dress the salad components up to a day ahead and refrigerate the dressing; re-whisk before using.
- Leftovers can be stored separately: keep salmon and dressed lettuce in the fridge and rewarm salmon gently before plating with fresh dressing if needed.
Nutrition per serving
- Calories
- 522 kcal
- Protein
- 48 g
- Carbs
- 13 g
- Fat
- 31 g
- Fiber
- 7 g
- Sodium
- 325 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.