Ingredients:
- 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
Instructions:
- Directions: In a skillet/frying pan, heat the coconut oil/olive oil and cook the salmon until very lightly browned on each side (don’t forget to season with salt and paprika). Top with freshly squeezed lemon juice and let aside for 1 minute in the frying pan. Combine the romaine lettuce, Caesar salad dressing, and roasted almonds in a large mixing bowl. Transfer to a large platter and top with Asiago/Parmesan cheese and toasted almonds. Place the sliced salmon on top. You can top it with additional fresh lemon juice and black pepper if you want!