Ingredients
Preparation
- Season the salmon with garlic salt and lemon pepper.
- Cut the lemon into 4 wedges.
- Heat a sauté pan over medum-high heat, add olive oil and swirl to coat bottom of pan.
- Carefully place the salmon in pan.
- Cook for 2-3 minutes until first side is evenly brown and slightly crisp, then turn over.
- Cook another 4-6 minutes or to desired temperature.
- While salmon is cooking, tear the lettuce into bite-size pieces and place in a large bowl.
- Add the croutons, Caesar dressing, and Parmesan cheese, toss until all ingredients are well combined.
- Divide the salad among the plates.
- Cut each fillet in half and place both halves on salad.
- Garnish with lemon and serve.
Serving Suggestion:
May be made into a wrap with lavash bread or flour tortillas.