- 1 teaspoon garlic salt
- 1/2 teaspoon lemon pepper
- 2 salmon fillets, skin removed (5-6 ounce)
- 1 tablespoon extra-virgin olive oil
- 2 romaine lettuce hearts
- 1/2 cup Caesar dressing
- 1 tablespoon Parmesan cheese (optional)
- Freshly ground black pepper to taste
Rub in garlic salt and lemon pepper on the salmon.
Heat a pan over medium-high heat, add the oil and coat the pan.
Cook the salmon for 2 to 3 minutes until underside is browned and slightly crispy.
Cook the other side of the salmon for 4 to 6 minutes.
Cut the romaine lettuce into bite-size pieces and place in a Ziploc bag or container. Add the dressing, Parmesan, and pepper and shake it up.
Cut salmon as desired and place on top of the salad. Serve.
For the Caesar dressing we recommend Brianna’s Asiago Caesar Dressing. Our local Times supermarket usually sells this.
