Crispy Salmon Caesar Salad with Green Apples and Fennel

The perfect salad comes from nestling a lemony breadcrumb topped salmon on a bed of crispy greens and drizzling the whole thing with the best Caesar salad dressing. Perfect for a light summer Sunday supper!

Course Dinner, Main Course, Salad

Cuisine Italian, Mediterranean

Prep Time 5

Cook Time 10

Total Time 15

Servings

Preheat the oven to 425°.
Pat salmon pieces dry with paper towels on both sides. Place on a parchment paper lined baking sheet.
2 salmon filets
Mix the breadcrumbs with the oil, lemon juice, zest, garlic, parsley and seasoning. Reserve 1/4 up of the mixture and set aside.
¾ cup panko breadcrumbs, 1 ½ Tablespoon olive oil, 1 lemon, 3 teaspoons minced garlic, 3 T fresh parsley, ¾ teaspoon kosher salt, ½ teaspoon pepper
Brush a little olive oil on the top of each piece of salmon.
Mound ½ of the breadcrumb mixture on top of one piece of salmon. Gently press down to adhere. Repeat with the other piece of salmon.
Place into the oven on the center rack. Bake for about 10 minutes until the breadcrumbs are crispy on top and the salmon is flaky in the center.
Remove the salmon from the oven and remove to a rack. To the same sheet pan, add the remaining breadcrumbs and quickly toast for about 5 minutes, stirring halfway through.
Feel free to squeeze a little more lemon on the salmon after baking.

While the salmon bakes, wash the lettuces until completely dry. Place into a large bowl. Toss in the minced herbs.
1 small head crispy lettuce, 2 cups arugula, ¼ cup fresh minced parsley, ¼ cup fresh basil leaves
Cut the leaves away from the root of the fennel bulb. Trim the fennel by cutting half from root to stem. Cut out the core by cutting a "V" shape around it.
1/2 fennel bulb
Turn one half of the bulb, flat side down and thinly slice the bulb from one end to another. Save the second half for another use.
Core the apple. Cut the apple in half and thinly slice. Stack the slices on top of each other and julienne the apple into matchstick pieces.
Mince the green onions.
1 Granny Smith apple, 2 green onions or scallions

Toss the fennel, apple and scallions with the lettuces and herbs. Drizzle over Caesar dressing and toss.
To plate the salad, sprinkle with some of the extra toasted breadcrumbs. Carefully place a piece of salmon on top with some more fresh herbs.
Drizzle with a little balsamic glaze, if desired and serve with more dressing on the side.