Salmon Caesar Salad with Kale & Basil Pesto
If you're the kind of person who orders a Caesar salad every time it’s on the menu, this elevated Salmon Caesar Salad with Kale & Pesto is for you. We’re taking everything you love about the classic—creamy dressing, crisp greens, crunchy croutons—and layering in extra flavor with peppery kale, a punchy pesto twist, and perfectly pan-seared salmon. A dinner-worthy salad that’s equal parts fresh, savory, herby, and downright luxurious.
Servings: 4 servings
Calories: 566kcal
Equipment
Ingredients
For the Caesar Dressing
- ¾ cup mayonnaise
- 2 Tbsp basil pesto, homemade or your favorite store-bought variety
- 2 anchovies
- 2 Tbsp fresh parsley
- 2 Tbsp fresh lemon juice, from ½ medium lemon
- 1 Tbsp Parmigiano Reggiano cheese, grated
- 1 small clove of garlic, finely chopped
- 1½ tsp Dijon mustard
- Water as needed
For the Croutons
- Focaccia (a small piece, just enough to rip into tiny bite-size pieces and fill a ½ cup measuring cup)
- 1-2 Tbsp extra-virgin olive oil
- Kosher salt
For the Salmon
- 4 (6oz) salmon fillets, skin on or off (it will cook more evenly if it sits out at room temperature before searing)
- 1 tsp kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
For the Salad
- ½ bunch of curly kale, stems removed, leaves cut into small bite-size pieces
- 2 heads of romaine lettuce, ends trimmed, leaves cut into bite-size pieces
- ½ cup freshly shredded Parmigiano Reggiano cheese, plus more for serving
- Flaky sea salt
Instructions
- Make the Caesar dressing. Combine ¾ cup mayonnaise, 2 Tbsp basil pesto, 2 anchovies, 2 Tbsp parsley, 2 Tbsp lemon juice, 1 Tbsp grated Parmesan, 1 clove of garlic, and 1½ tsp Dijon mustard in the bowl of a food processor fitted with blade attachment. To make the dressing more pourable, I like to add 1-2 Tbsp water, but this is optional. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed.
- Make the croutons. Preheat an oven to 375°F. Place ripped focaccia pieces on a rimmed baking sheet, then drizzle with 1-2 Tbsp olive oil and a generous sprinkle of kosher salt. Bake for 5-7 minutes, or until crispy and golden brown. Set aside.
- Season the salmon. Pat salmon fillets dry on both sides, then season liberally with 1 tsp kosher salt and a little black pepper.
- Cook the salmon. Heat a large skillet over medium-high heat until hot, about 2-3 minutes. Coat with 2 Tbsp of neutral oil. Carefully place each fillet (skin-side down, if using skin-on) into the hot pan. The sizzle you hear should be moderate–if it’s too loud or popping, reduce the heat slightly. Allow the salmon to cook undisturbed for 4-5 minutes, until it easily lifts away from the pan. Once the edges turn opaque about halfway up the sides, use a spatula or tongs to carefully flip. Cook on the second side for 1-2 minutes more, or until an internal temperature of 130-135°F (54-57°C) is reached. Transfer to a plate.
- Assemble, then serve: In a large salad bowl, combine chopped kale, romaine lettuce, ½ cup of shredded Parmigiano Reggiano, and the focaccia croutons. Spoon in as much of the pesto Caesar dressing as you like, then toss thoroughly. Transfer the salad to individual plates, then top each with a mountain of shredded Parmigiano if you’d like more. Place one salmon fillet on each portion, sprinkle with a pinch of flaky sea salt, then enjoy!
Notes
- Nutrition facts determined based on (4) dinner-size portions of the salad (though you can get more servings if intended as an appetizer).
- Leftover dressing will keep well for up to 1 week in a fridge. Feel free to halve it, but I always make full servings of dressings for easy lunches and dinners.
- If the pesto you’re adding to the salad dressing is already super pungent and garlicky, you can of course leave out the extra clove of garlic. This really depends on how much garlic flavor you want. No judgment either way!
- Many grocery stores will sell focaccia in the bakery by the slice. You can substitute with ciabatta, sourdough, or any other artisan bread you like. Leftover croutons will keep well for 2-3 days at room temperature.
Nutrition
Calories: 566kcal | Carbohydrates: 14g | Protein: 41g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 1418mg | Potassium: 926mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1883IU | Vitamin C: 8mg | Calcium: 213mg | Iron: 2mg
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