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Salmon (or tofu) Caesar Salad

KCal: 291, Protein: 35g, Fat: 13g, Carbs: 8g

20 minutes

4 Servings

Salmon (or tofu) Caesar Salad

Simple, delicious, and healthier than the original. We LOVE this salad.

1 ½ tablespoons extra-virgin olive oil

4 (5 ounce) skinless salmon fillets

1 teaspoon ground pepper, divided

⅛ teaspoon salt plus 1/2 teaspoon, divided

½ cup buttermilk*

¼ cup nonfat plain Greek yogurt

¼ cup grated Parmigiano-Reggiano cheese

2 tablespoons lemon juice

1 ½ teaspoons Worcestershire sauce

1 teaspoon grated garlic

½ teaspoon Dijon mustard

5 cups chopped romaine lettuce

3 cups chopped radicchio

3 tablespoons thinly sliced fresh basil, plus more for garnish

1 ½ tablespoons chopped fresh tarragon (or 3/4 tbsp dried tarragon)

*If you can't find buttermilk, just place a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Then, add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes and then use as much as your recipe calls for.


Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.


Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.


Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.

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