Caesar Spiced Salmon and Crunchy Dill Salad

Caesar Spiced Salmon and Crunchy Dill Salad

with Creamy Garlic Dressing

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All the fun of Sunday brunch but for dinner! Caesar spiced salmon gets a zippy, crunchy side of baby kale, grape tomatoes and DIY croutons. A creamy, dreamy garlic dill dressing does double duty as a salmon dipper too!

Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

283 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

56 g

Baby Kale

66 g

Mini Cucumber

113 g

Grape Tomatoes

2 unit

Artisan Roll


3 g


1 tbsp

White Wine Vinegar


2 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

7 g


1.5 tsp

Celery Salt

½ tbsp

Coriander, ground

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate52 g
Sugar4 g
Dietary Fiber4 g
Protein40 g
Cholesterol15 mg
Sodium1580 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Cut roll into 1-inch pieces. Peel, then mince or grate garlic. Whisk together half the garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add bread pieces and stir to coat. Arrange bread pieces on a baking sheet. Toast in middle of oven, stirring halfway through cooking, until lightly golden, 5-7 min. (TIP: Keep an eye on them, so they don't burn!) (Use two baking sheets for 4 ppl).


While croutons toast, finely chop dill. Cut cucumber into 1/4-inch thick rounds. Halve tomatoes.


Combine celery salt, coriander and 1/4 tsp pepper (dbl for 4 ppl) in a small bowl. Pat salmon dry with paper towels, then sprinkle over Caesar spice.


While salmon cooks, whisk together mayo, dill, vinegar, remaining garlic and 1 tbsp oil (dbl for 4 ppl) in the same large bowl. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side.**


Add croutons, cucumber, baby kale and tomato to the bowl with dressing. Toss to coat. Divide salad between plates and top with Caesar spiced salmon.