Roasted Salmon and White Bean Caesar Salad with Crispy Panko and Ciabatta

This roasted salmon and white bean Caesar salad is a hearty, flavorful meal that brings together tender salmon, roasted broccoli and massaged kale with a creamy vegan Caesar dressing. The addition of white beans adds protein and creaminess, while crispy garlic panko and toasted ciabatta points provide satisfying crunch.

Perfect for a weeknight dinner or a special lunch, this salad is packed with nutrients and bold flavors. The dressing, made with vegan mayonnaise, Dijon mustard, nutritional yeast and Worcestershire sauce, mimics the classic Caesar taste without any dairy. Top it off with Korean chili flakes for a subtle heat.

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Ingredients

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Nutritional YeastView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Remove and discard large stems from kale; chop into bite-size pieces. Zest and quarter lemon. Drain and rinse cannellini beans.
2. Toss broccoli on a baking sheet with 2 tsp olive oil (4 tsp for 4 servings), salt and pepper. Roast on top rack, tossing halfway through, until lightly browned, 15-20 minutes.
3. Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage until leaves are tender, 1-2 minutes.
4. Heat a drizzle of olive oil in a small pan over medium-high heat. Add panko and cook, stirring, until golden brown, 2-3 minutes. Remove from heat. Stir in lemon zest, half the garlic powder, half the nutritional yeast, a pinch of salt and pepper. Transfer to a small bowl.
5. In a second small bowl, whisk together mayonnaise, mustard, remaining garlic powder, remaining nutritional yeast, ½ tsp Worcestershire sauce and juice from one lemon wedge (1 tsp Worcestershire sauce and juice from two lemon wedges for 4 servings). Set aside.
6. Halve ciabatta and toast until golden brown. Lightly drizzle cut sides with olive oil. Halve on a diagonal.
7. To bowl with kale, add broccoli, beans and dressing; toss to combine. Taste and season with salt and pepper if desired. Divide salad between plates. Top with toasted panko and as many chili flakes as you like. Serve with ciabatta points and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular mayonnaise instead of vegan?

Yes, regular mayonnaise works fine if you don’t need the recipe to be vegan.

What can I substitute for Worcestershire sauce?

You can use soy sauce or tamari mixed with a little vinegar and sugar as a substitute.

Can I make this salad ahead of time?

It’s best to assemble just before serving to keep the kale crisp and the panko crunchy.