Crispy Parmesan-Crusted Salmon Caesar Salad with Heirloom Tomatoes

This vibrant Caesar salad gets a luxurious upgrade with tender salmon fillets topped with a golden, crispy Parmesan crust. The contrast of crunchy croutons, juicy heirloom grape tomatoes and tangy red onion makes every bite exciting.

Ready in under 30 minutes, this dish is perfect for a quick weeknight dinner that feels special. The salmon is broiled to perfection with garlic and Parmesan, then served over a bed of crisp romaine tossed in a bright lemon Caesar dressing.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high. Pat the salmon dry with paper towels. Rub the salmon all over with cooking oil, then season with half the garlic powder, salt and pepper. Place the salmon skin-side down on a foil-lined baking sheet. Sprinkle the remaining Parmesan on top, pressing gently to adhere. Broil on the top rack until the salmon is cooked through and the cheese is crispy, 4-8 minutes. Keep an eye on it to prevent burning.
2. Meanwhile, zest the lemon and cut it into wedges. Trim the root end from the lettuce and chop the leaves into bite-size pieces. Halve the grape tomatoes. Halve, peel and thinly slice half the red onion (use the whole onion for 4 servings). Place the sliced onion in a small bowl of cold water and set aside.
3. In a large bowl, combine the lemon zest, Caesar dressing, remaining garlic powder, the juice from one lemon wedge (two wedges for 4 servings), salt and pepper. Add the chopped lettuce, halved tomatoes, drained sliced onion and the remaining Parmesan. Toss until everything is evenly coated.
4. Divide the salad among shallow bowls. Top with croutons and the cooked salmon. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust broiling time as needed.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or oven.

Can I make this salad ahead of time?

You can prep the ingredients ahead: chop lettuce, halve tomatoes and slice onion. Toss with dressing just before serving to keep the salad crisp.