• 2 tablespoons light caesar dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Olive oil
  • 1/4 teaspoon paprika
  • 8 tablespoons Parmesan cheese, shredded
  • add black pepper to taste
  • 1 8 oz head of Romaine
  • 6 ounces Salmon fillet
  • 1/4 teaspoon salt
  • 1 tablespoon slivered almonds

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Heat up a skillet/frying pan and sir the Salmon in the coconut oil/olive oil (don't forget to add the salt and paprika to it) until very lightly browned on each side (i like my salmon slightly undercooked-its up to you if you want it more done). Top with freshly squeezed lemon juice and let it sit in the frying pan for about 1 minute. In a Large bowl, mix the romaine lettuce with the Caesar salad dressing and dump it out into a large plate, top off with Asiago/Parmesan cheese and you can also sprinkle the toasted almonds on now.
  • Length: 1 minutes

Step 2

  • Place the Salmon (sliced) on top. You can sprinkle it with some more fresh lemon juice:) and black pepper!