The Best Healthy Salmon Caesar Salad Recipe

This recipe is part of the Healthy Reset Meal Plan, our 5-day program of make-ahead breakfasts, throw-‘em-together lunches, and quick dinners designed to help you cook and eat healthy while minimizing waste.

This recipe uses make-ahead ingredients—get the meal prep recipes here!

When a Caesar salad hits your table topped with flaky, perfectly cooked wild salmon, it transforms from a side into a standout entrée. This Wild Salmon Caesar Salad combines roasted salmon fillets, crisp romaine and arugula, fresh parsley, roasted garlic, and asparagus, all tossed in a lemon-tahini dressing. The result is fresh, vibrant, satisfying—and surprisingly easy to make.

What makes this salad especially compelling is the smart use of ingredients: the marinated wild salmon brings flavor and protein, the asparagus adds roast-vegetable texture, and the dressing—built on tahini and lemon—draws on creamy richness without relying on heavy dairy or gluten-filled croutons. Because the base does not rely on traditional Caesar croutons, wheat pastes, or heavy dairy sauces, this recipe can be adapted seamlessly to gluten-free or dairy-reduced menus (so long as you verify the tahini dressing and any breadcrumbs are certified gluten-free).

Whether you’re looking for a high-impact lunch, a quick dinner, or a salad that doubles as a main, this dish checks all the boxes: rich in omega-3s, bold in flavor, but light enough to feel fresh. With just about 30 minutes from fridge to fork, it’s a powerful, practical recipe for everyday cooking.

---

Salmon Caesar Salad

Recipe Details

Yield: 2 servings
Total time: 30 minutes

Salmon Caesar Salad Ingredients

• 16 oz marinated salmon
• 1 bunch asparagus
• Pinch salt
• 2–3 tablespoons olive oil, divided
• 2–3 cups romaine (outer leaves), chopped
• 1 cup arugula, or greens of choice
• ⅓ cup parsley, picked
• 2–3 cloves prepared roasted garlic
• ¼ cup prepared tahini dressing
• 2 teaspoons lemon juice
• Prepared breadcrumbs, if using
• 2 teaspoons fresh thyme
• 1 cup prepared chickpeas
• Salt and pepper to taste

How to Make Salmon Caesar Salad

1. Preheat the oven on to 425℉. Take salmon out of the fridge and place on a parchment-lined sheet pan. Allow salmon to come to room temperature (about 10 minutes).
2. Meanwhile, trim the woody ends off the asparagus. Cut stalks into thirds. Place on a second parchment-lined sheet pan. Drizzle with olive oil, season with salt, and toss to fully coat.
3. Prepare the salad by adding the chopped romaine, arugula, and parsley to a medium bowl. Set aside.
4. To prepare the dressing, in a small bowl add about 2 to 3 roasted garlic cloves and smash with a fork. Add ¼ cup prepared tahini dressing and 2 teaspoons lemon juice and whisk well to combine. Set aside.
5. Place both sheet pans into the oven, roasting salmon for 7 to 10 minutes, or until it reaches your preferred doneness. Roast asparagus for 8 to 12 minutes.
6. If using breadcrumbs: While salmon and asparagus are in the oven, toast prepared breadcrumbs in a dry medium sauté pan. Once mostly dried, add a drizzle of olive oil, fresh thyme, and a pinch of salt. Cook, stirring frequently, until nutty smelling and fully toasted, 4-6 minutes. Remove breadcrumbs and set aside.
7. To the same sauté pan, add the prepared crispy chickpeas and increase heat to medium-high. Add a drizzle of olive oil and cook until chickpeas are warmed through.
8. At this point, the salmon and asparagus should be done. Add half the asparagus to the bowl of salad greens. Add the warm chickpeas to the salad bowl, drizzle with dressing, and toss to fully combine.
9. Serve the dressed salad evenly topped with salmon (and breadcrumbs, if using).

---

Salmon Caesar Salad Nutrition Facts

*Estimated per serving (recipe yields 2 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/2 of recipe)
Calories	≈ 600 kcal
Protein	≈ 45 g
Carbs	≈ 25 g
Sugar	≈ 5 g
Fiber	≈ 8 g
Fat	≈ 35 g

---

Salmon Caesar Salad Variations & Tips

• Crumb alternative: If using breadcrumbs, opt for gluten-free bread crumbs or skip entirely and add toasted nuts instead (pine nuts or chopped almonds) for crunch.
• Dairy-free tweak: Confirm the dressing has no dairy additives; you could also add shaved vegan parmesan or nutritional yeast for cheese-like notes.
• Herb boost: Mix in fresh dill or basil along with parsley for a layered herbal lift.
• Salmon flavour variation: Instead of marinated salmon, use grilled or poached salmon seasoned simply with salt, pepper, and lemon for a cleaner version.
• Faster roasting: Broil salmon for the final 2-3 minutes to get a crisp top while keeping the interior moist.
• Make-ahead parts: Roast asparagus and salmon ahead, store separately, and assemble salad just before serving to maintain optimal texture.

---

Best Salmon Caesar Salad Pairings

• Whole-grain or gluten-free bread: A simple slice of warm bread lets you mop up any dressing and bring balance.
• Chilled white wine: Sauvignon Blanc or a light Chardonnay match the citrus-tahini dressing beautifully.
• Steamed green beans or snap peas: Crisp vegetable sides echo the asparagus element and keep the plate bright.
• Quinoa or farro salad: A grain side adds additional texture and helps stretch the meal if needed.
• Citrus-mint sorbet: Because you’ve just had a rich salmon salad, finishing with a light palate-cleansing treat works perfectly.

---

When to Make Salmon Caesar Salad

• Weeknight power dinner: Protein-packed and quick—it’s ideal for busy evenings when you want something better than standard takeout.
• Healthy lunch for two: Serve in larger bowls for a shared meal that doesn’t compromise on flavour or texture.
• Gluten-free or dairy-aware hosting: A smart salad choice when you’re entertaining guests with dietary needs but still want elegance.
• Informal dinner parties: Serve plated or family-style—either way, it looks—and tastes—like something special.
• Summer patio meals: Roast the salmon and asparagus outdoors and serve fresh at dusk for a relaxed, elevated vibe.