Chimichurri Salmon Caesar Salad

🥘 Ingredients

• baby lettuce
  2 c
• black pepper
  ¼ tsp
• caesar dressing
  2 tbsp
• chimichurri
  2 tbsp
• cooking oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  1 oz
• salmon
  8 oz
• salt
  ½ tsp
• tomato
  1 unit

🍳 Cookware

• large pan
• large bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat a large pan over medium-high heat. Add a drizzle of cooking oil and panko breadcrumbs . Cook, stirring frequently, until golden brown ⏱️ 3 minutes . Transfer to a plate.

   cooking oil: 1 tbsp, panko breadcrumbs: ¼ cup
3. 

   3

   Pat salmon dry with a paper towel. Season all over with salt and black pepper .

   salmon: 8 oz, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   Add remaining cooking oil to the hot pan. Cook salmon until flaky and cooked through ⏱️ 6 minutes . Remove from heat and immediately brush with chimichurri . Let rest ⏱️ 1 minute .

   cooking oil: 1 tbsp, chimichurri: 2 tbsp
5. 

   5

   While salmon cooks, in a large bowl , toss baby lettuce and finely chopped tomato with caesar dressing .

   baby lettuce: 2 c, tomato: 1 unit, caesar dressing: 2 tbsp
6. 

   6

   Dice salmon into ½-inch pieces. Divide the salad between shallow bowls. Top with salmon, toasted panko, and freshly grated parmesan cheese . Serve immediately.

   parmesan cheese: 1 oz