Preheat the oven to 200`c. Pat the salmon dry, (any moisture on the fish will keep it from searing properly), and season with Kosher salt and freshly ground black pepper. Heat a bit of extra virgin olive oil in an oven-proof non-stick skillet over medium-high heat. Add the salmon flesh (non-skin) side down to the hot skillet and cook, undisturbed, for 2 minutes, or until crisp. Flip the salmon over so the skin side is down and transfer the skillet to the oven. Roast the salmon for 4 minutes or until the fish flakes easily with a fork. Peel off the skin. While the salmon cooks, blend together all salad ingredients, except for lettuce and Parmesan in a blender until creamy. Toss lettuce with Caesar dressing. Serve salad topped with cooked salmon and freshly shaved Parmesan cheese.

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