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A bowl containing grilled salmon on a bed of leafy greens, topped with shredded cheese and sliced avocado, garnished with fresh herbs.

Caesar Salad w/ King Salmon & Crispy Capers

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Crispy-skinned salmon, creamy avocado, salty parm, and golden fried capers in place of croutons. This Caesar isn’t just a salad. It’s a full meal in 12 minutes flat. Clean, bold, and built for flavor on a tight clock.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 1
Course: Appetizer, Salad
Cuisine: Californian, Healthy
Calories: 989
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Salmon filet 6–8 oz
  • 2 tablespoon Avocado oil
  • 3 cups Mixed greens
  • 2 tablespoon Caesar dressing
  • 3 tablespoon Parmesan finely grated
  • 1 Avocado sliced
Toppings
  • 2 tablespoon Crispy capers
  • Kosher salt and black pepper to taste

Equipment

  • Non-stick frying pan
  • Mixing bowl

Method
 

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
  1. In a large bowl, toss greens with Caesar dressing until evenly coated.
  2. Transfer salad to a serving plate. Top with salmon, Parmesan, avocado slices, and crispy capers. Serve immediately.

Nutrition

Calories: 989kcalCarbohydrates: 22gProtein: 40gFat: 85gSaturated Fat: 12gPolyunsaturated Fat: 21gMonounsaturated Fat: 47gCholesterol: 105mgSodium: 476mgPotassium: 2023mgFiber: 14gSugar: 2gVitamin A: 1735IUVitamin C: 48mgCalcium: 74mgIron: 4mg

Notes

Storage: This salad is best assembled and eaten right away. If you have leftover salmon, store it separately in the fridge for a day and reheat gently in a low oven or air fryer to bring some crispness back to the skin.

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