Name: Salad with Homemade Croutons and Blackened Salmon Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 8 cups romaine lettuce (about 2 heads), washed and chopped; Grape tomatoes, as desired; Parmesan cheese, grated, as desired; A squeeze of fresh lemon juice; Caesar dressing of choice, to taste; 3 cups sourdough bread, cut into 1-inch cubes; 1-2 tablespoons olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon garlic powder; 1/4 teaspoon Italian seasoning; 4 blackened salmon filets; Blackening seasoning (blend of spices such as paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper); Olive oil or avocado oil (optional, for coating)

Description

A fresh and flavorful salad featuring crisp romaine lettuce, juicy grape tomatoes, and Parmesan cheese, topped with easy homemade seasoned sourdough croutons and perfectly baked blackened salmon filets. This wholesome dish is enhanced with a zesty Caesar dressing and a squeeze of fresh lemon juice for a vibrant, satisfying meal.

Ingredients

Salad

8 cups romaine lettuce (about 2 heads), washed and chopped
Grape tomatoes, as desired
Parmesan cheese, grated, as desired
A squeeze of fresh lemon juice
Caesar dressing of choice, to taste

Homemade Croutons

3 cups sourdough bread, cut into 1-inch cubes
1-2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Blackened Salmon

4 blackened salmon filets
Blackening seasoning (blend of spices such as paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper)
Olive oil or avocado oil (optional, for coating)

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Instructions

Prepare Homemade Croutons: Preheat the oven to 350 degrees Fahrenheit. On a parchment or foil-lined baking sheet, spread out the sourdough bread cubes. Drizzle olive oil over the bread, then evenly sprinkle kosher salt, garlic powder, and Italian seasoning. Toss thoroughly with your hands or a spatula to coat all pieces evenly. Bake for 20 minutes, stirring and tossing halfway through to ensure even crisping until the croutons turn golden brown and crispy.
Season the Salmon: While the croutons are baking, mix all blackening spices in a small bowl. Pat salmon filets dry using paper towels. Generously coat each filet with the blackening seasoning. If the seasoning does not adhere well, lightly brush or spray the flesh-side of the salmon with olive or avocado oil before seasoning.
Bake the Salmon: Once the croutons are done, remove them from the oven and increase the oven temperature to 400 degrees Fahrenheit. Place the salmon filets on a parchment-lined baking sheet, skin side down. Bake for 12-16 minutes, until the internal temperature reaches 140-145 degrees Fahrenheit. Optionally, broil the salmon for 1-2 minutes at the end to develop a crispy crust. Remove from the oven, allow to cool slightly, and remove the skin if desired.
Prepare the Salad Base: While the salmon cooks, wash and chop the romaine lettuce and prepare grape tomatoes and Parmesan cheese for topping.
Assemble the Salad: To serve, place the chopped lettuce in bowls or plates, top with homemade croutons, grape tomatoes, grated Parmesan cheese, and a salmon filet. Drizzle with Caesar dressing and finish with a fresh squeeze of lemon juice. Enjoy immediately.

Notes

For a more evenly coated seasoning on salmon, lightly oil the fish before applying the blackening spices.
To make the croutons vegan, ensure the bread contains no dairy or eggs, and use a vegan dressing.
The broiling step is optional but adds a nice crispy crust on the salmon.
Leftover croutons can be stored in an airtight container for up to 3 days.
Use fresh lemon juice for best flavor rather than bottled lemon juice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking
Cuisine: American