Salmon Caesar Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ¼ cup or 61g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Lemon juice

  Raw

  2 tbsp or 30g

• Worcestershire sauce

  1 tsp or 6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Radicchio

  Raw

  1 cup, shredded or 40g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Tarragon

  Spices, dried

  ¼ tsp, leaves or 0.1g

• Atlantic salmon

  Fish, wild, raw

  4 oz or 113g

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Season the salmon with 1/2 teaspoon pepper and 1/2 teaspoon salt. Cook the salmon in the skillet until golden brown and it flakes easily with a fork and cooked through, about 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
2. In a large bowl, whisk together the yogurt, Parmesan cheese, lemon juice, Worcestershire sauce, garlic, tarragon, Dijon mustard, and the remaining 1/2 teaspoon each of pepper and salt until well combined. Reserve 1/4 cup of the dressing in a small bowl.
3. Add the lettuce, radicchio, and basil to the large bowl and toss to coat with the dressing.
4. Arrange the salad on a platter, top with the salmon chunks, and drizzle with the reserved dressing. Garnish with additional basil, if desired.

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