Salmon Caesar Salad Bowl
This salmon caesar salad bowl is a delightful mix of tender salmon, crisp romaine, and creamy avocado, making for an easy salmon salad recipe that’s perfect for meal prep. Packed with flavors and textures, it's a healthy grain bowl recipe that will satisfy any craving. Enjoy the caesar salad with salmon, topped with quinoa and crunchy chickpeas for a filling and nutritious meal.
Ingredients
- 1 – 1 ½ lbs. salmon fillets (4-6 fillets, about 4 – 6 oz. each)
- ½ cup Primal Kitchen Caesar Dressing + 1/4 – 1/3 cup more for tossing greens
- 1 ⅓ cups cooked brown rice or quinoa (90-second packets work great!)
- 7 – 8 cups roughly chopped romaine, loosely packed (about 4 small heads or 2 large)
- ¾ cup sliced radishes
- 1 avocado, sliced
- ⅓ – ½ cup parmesan cheese, shreds or shavings
- ½ cup crunchy chickpeas (store-bought or homemade)
- 1 lemon, sliced into fourths
Instructions
- Preheat your oven to 425℉ and line a baking sheet with parchment paper.
- Place the salmon fillets in a shallow dish. Pat them dry, then pour ½ cup of Caesar dressing over the fillets, turning them to coat. Marinate in the fridge for about 15 minutes.
- Meanwhile, prepare the salad. In a large bowl, combine romaine, radishes, and ¼ cup parmesan cheese. Toss lightly with 1/4 – 1/3 cup Caesar dressing.
- Arrange the marinated salmon fillets, skin side down, on the prepared baking sheet. Discard the marinade.
- Bake for 9-12 minutes, or until the salmon flakes easily with a fork. Let rest for 5 minutes.
- Assemble the salad bowls: Start with a base of romaine salad, add ¼ – ⅓ cup of quinoa or rice, top with a salmon fillet, and finish with avocado slices, crispy chickpeas, and additional radishes. Sprinkle on extra parmesan if desired.
- Drizzle with more Caesar dressing, garnish with lemon wedges, and serve!