Chimichurri Salmon Caesar Salad with Toasted Panko

This Chimichurri Salmon Caesar Salad is a bold, flavor-packed twist on the classic. Juicy salmon fillets are seared until golden, then coated in vibrant chimichurri for a tangy, herbaceous kick. Tossed with crisp romaine, ripe tomatoes and creamy Caesar dressing, every bite is a delightful mix of textures and tastes.

Topped with crunchy toasted panko and freshly grated Parmesan, this salad is satisfying enough for dinner yet light and fresh. It’s a quick, high-protein meal that brings a taste of Latin America to your table.

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Ingredients

2 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim the root end from the lettuce, then chop into bite-size pieces. Dice the tomato into ¼-inch pieces.
2. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and season with salt and pepper. Wipe out the pan.
3. Pat the salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add salmon and cook until browned and cooked through, 4-6 minutes per side. In the last 1-2 minutes, add chimichurri and a drizzle of oil; stir to coat the salmon. Transfer to a cutting board.
4. While salmon cooks, in a large bowl, toss lettuce and tomato with Caesar dressing.
5. Dice the salmon into ½-inch pieces. Add to the bowl with the salad and toss to combine.
6. Divide salad among shallow bowls. Top with toasted panko and grate fresh Parmesan over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with trout or a firm white fish like cod. Adjust cooking time as needed.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the panko crunchy.

Is this salad gluten-free?

The panko breadcrumbs contain wheat, so it is not gluten-free. You can substitute gluten-free panko or omit them for a gluten-free version.