Recipe Index

Ingredients

• 1 Pound Salmon
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Ground Black Pepper
• 1 Tablespoon Avocado Oil
• 8 Flour Tortillas (warmed)
• 2 Heads Romaine Lettuce (washed and chopped)
• 3/4 Cup Parmesan Cheese (freshly grated)
• 1/3 Cup Garlic Croutons (crushed)
• 1 Cup Greek Yogurt
• 1 Tablespoon Dijon Mustard
• 2 Teaspoons Worcestershire sauce
• 1 Lemon (juiced)
• 3/4 Cup Parmesan Cheese (freshly grated)
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Ground Black Pepper

Method

1. Heat the broiler to high and line a baking sheet with foil or parchment cut close to the size of the fish so it does not burn under the broiler.
2. Set the salmon on the sheet, rub it with the avocado oil, and season with the garlic powder, onion powder, kosher salt and black pepper.
3. Broil for 9 to 11 minutes until cooked to your liking, then shred the flesh with two forks and set it aside.
4. Blend the Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, 3/4 cup Parmesan, kosher salt and black pepper into a smooth dressing and taste for seasoning.
5. Toss the chopped romaine in a large bowl with the 3/4 cup Parmesan and the crushed croutons, then pour the dressing over and toss to coat.
6. Warm the tortillas, divide the shredded salmon between them, pile the Caesar salad on top, fold each tortilla in half, and serve.

Prep: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data