Warm Roasted Caesar Salad with Baked Salmon

[Sincerely-Food-Chef]

Ingredients

• 6 anchovy fillets, packed in oil
• 2 cloves garlic
• 2 lemons
• 2 oz Parmesan cheese
• 2 heads romaine lettuce
• 1 ½ lb salmon fillet
• black pepper
• Dijon mustard
• extra virgin olive oil
• salt

Instructions

1. Preheat oven to 425°F. Line two baking sheets with parchment paper (optional).
2. Wash and dry the fresh produce. Leave the lettuce intact while washing.
   • 2 lemons
   • 2 heads romaine lettuce
3. Peel and mince garlic and transfer to a small bowl for the dressing. Mince the anchovy fillets and add to the bowl. Add salt and stir to combine.
   • 2 cloves garlic
   • 6 anchovy fillets, packed in oil
   • 1 tsp salt
4. Juice the lemon and add to the dressing bowl. Add mustard, olive oil, and pepper; whisk together.
   • 2 tsp Dijon mustard
   • ¼ cup extra virgin olive oil
   • ½ tsp black pepper
5. Pat the salmon dry with paper towels and place, on a sheet pan. Rub the salmon with olive oil and season with salt and pepper.
   • 1 ½ lb salmon fillet
   • 2 tsp extra virgin olive oil
   • ½ tsp salt
   • ½ tsp black pepper
6. Place the salmon in the oven and roast for 5 minutes while you prepare the lettuce.
7. Cut romaine lengthwise and rub with ¾ of the dressing.
8. Place lettuce on the second baking sheet and place in the oven for 7-10 minutes, until the salmon is cooked through and the tops of the lettuce begin to char.
9. Finely grate ½ cup of Parmesan.
   • 2 oz Parmesan cheese
10. Remove the pan from the oven. Sprinkle the lettuce with the Parmesan cheese. Chop the lettuce into 1-inch pieces.
11. To serve, arrange a bed of romaine on a plate, top with salmon and drizzle with remaining dressing. Serve immediately, enjoy!