Protein Caesar Bowl With Grilled Salmon & Lemon
How can a classic Caesar salad get any better? How about a protein boost with grilled salmon? Our Protein Caesar Chopped Salad Kit gives you crisp romaine, protein crouton crumbles, and shredded parmesan—all drizzled with whey-protein-infused Caesar dressing. It’s the irresistibly simple creamy, crunchy classic—with a protein boost. Plus, our salad kits are always fresh, pre-washed, and ready to eat straight out of the bag. Lightly brush a salmon fillet with olive oil and fire up the grill (or grill pan) for a perfectly crispy skin and flaky inside. Hit the whole thing with a squeeze of lemon juice for a bright finish, and enjoy!
- Active Time:
- 15 minutes
- Total TIME:
- 20 minutes
- SERVINGS:
- 1
Ingredients
- 1 Taylor Farms Protein Caesar Chopped Salad Kit
- 4–5 oz salmon fillet (skin on or off)
- Olive oil
- Salt & freshly cracked black pepper
- ½ lemon, cut into wedges
Directions
- Brush salmon lightly with olive oil and season with salt and pepper. Grill (or use a grill pan) over medium-high heat, 3–4 minutes per side, until just cooked through and flaky.
- Add greens from the Protein Caesar Kit to a wide bowl. Toss with the included Caesar dressing until evenly coated. Sprinkle in the kit’s protein toppings and crunch.
- Top with grilled salmon. Squeeze fresh lemon over the bowl just before serving.
Salmon: Skin On or Off?
Should you keep the salmon skin on or remove it before cooking? We say, keep it on! Why? For one thing, it’s a nutritional powerhouse. In addition to packing vitamins and minerals, the skin is where most of the omega-3 fatty acids are. Omega-3s have numerous health benefits, including for the heart, eyes, and brain.
When cooked correctly, the skin also crisps up nicely, earning it the nickname “the bacon of the sea.” As a bonus, this satisfying crunch helps keep the fish from drying out or falling apart during cooking.
So why leave it off? If you don’t prepare and cook it properly, the skin can become rubbery and unappealing. Pro tip: Pat the fish dry with paper towels before cooking. This allows the oil, salt, and pepper to stick and ensures it gets the right crispiness.
