
Salmon Caesar-Style Bowl with Whole-Grain Croutons
A lightened Caesar bowl with crisp romaine, golden whole-grain gluten-free croutons, and warm flaked salmon, a fish naturally rich in selenium. Bright, savory, and ready in under 25 minutes.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 120gsalmon fillet, skinless
- 2cupsromaine lettuce, chopped (about 100 g)
- 1slicewhole-grain gluten-free bread (about 40 g), cubed
- 1.5tbspextra-virgin olive oil (divided)
- 1tbspplain dairy-free yogurt (or regular Greek yogurt)
- 1tspDijon mustard
- 1tspfresh lemon juice
- 1clovegarlic, finely grated
- 0.5tspcapers, chopped (optional, for that Caesar tang)
- 1pinchblack pepper
- 1pinchsalt
Instructions
- 01
Pat the salmon dry and season with a pinch of salt and pepper. Cut the gluten-free bread into small cubes.
- 02
Heat 0.5 tbsp olive oil in a nonstick pan over medium heat. Add the bread cubes and toast, tossing often, for 3-4 minutes until golden and crisp. Remove the croutons and set aside.
- 03
In the same pan, add another 0.5 tbsp olive oil and cook the salmon over medium heat for about 3-4 minutes per side, until it flakes easily. Transfer to a plate and flake into large chunks with a fork.
- 04
Make the dressing: whisk together the yogurt, Dijon mustard, lemon juice, grated garlic, chopped capers, the remaining 0.5 tbsp olive oil, and a pinch of black pepper until smooth.
- 05
Put the chopped romaine in a shallow bowl, add the dressing, and toss to coat.
- 06
Top the salad with the flaked salmon and the warm croutons. Finish with an extra grind of black pepper and serve right away.
Nutrition (per serving)
- Calories
- 490kcal
- Protein
- 31g
- Carbs
- 20g
- Fat
- 30g
- Fiber
- 4g
- Selenium
- 47mcg
- Zinc
- 1.3mg
- Iron
- 2mg
- B12
- 3.6mcg
- Iodine
- 18mcg
- Sodium
- 470mg
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