Caesar Salad w/ King Salmon + Crispy Capers

Crispy salmon skin, creamy avocado, salty Parmesan, and the unexpected crunch of crispy capers instead of croutons. This Caesar salad is a weekday game-changer—fresh, filling, and carb-conscious.

Ingredients

• Salmon filet x 1 (6–8 oz)

• Avocado oil x 2 tbsp

• Mixed greens x 3 cups

• Caesar dressing x 2 tbsp

• Parmesan, finely grated x 3 tbsp

• Avocado x 1, sliced

• Crispy capers x 2 tbsp

• Kosher salt and black pepper to taste

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Recipe

Cook Salmon

1. Pat salmon dry and season both sides with kosher salt.

2. Heat avocado oil in a frying pan over medium heat. Once hot, add salmon skin side down. Press skin firmly against pan for 1 minute to ensure crispness.

3. Cook skin side for 8–9 minutes until crisp, then flip and cook 1 minute more until internal temp reaches 140°F (medium). Remove and set aside.

Assemble Salad

4. In a large bowl, toss greens with Caesar dressing until evenly coated.

5. Transfer salad to a serving plate. Top with salmon, Parmesan, avocado slices, and crispy capers. Serve immediately.