Wild Salmon Caesar
- 1 of 4 Heat oven to 450 degrees . Place salmon and asparagus on separate baking pans. Drizzle 1 tbsp of the olive oil over asparagus; season salmon and asparagus with 1/2 tsp of the salt and 1/4 tsp of the pepper. Roast at 450 degrees for 12 to 14 minutes, until salmon flakes and asparagus is tender. Cut asparagus into 1-inch pieces.
- 2 of 4 Meanwhile, whisk sour cream, remaining 1 tbsp olive oil, the lemon juice, garlic, mustard, Worcestershire, anchovy paste (if using), remaining 1/4 tsp each salt and pepper and 3 tbsp of the Parmesan. Set aside.
- 3 of 4 In a large bowl, toss romaine, onion, tomatoes and asparagus. Add half the dressing and remaining 2 tbsp Parmesan; toss to coat.
- 4 of 4 Serve salad with salmon and remaining dressing on the side.
Servings Per Recipe: 4
Per Serving: 661 mg sodium, 34 g pro., 6 g sat. fat, 87 mg chol., 7 g fiber, 17 g carb., 21 g Fat, total, 387 kcal cal.