Honey Lemon Salmon over Caesar Salad

This fish is sweet and tart all at the same time. When cooked right - it will melt in your mouth. Topped over a bed of caesar salad with homemade croutons and caesar sauce… this will be your new go-to fish dish!

Serving size: 5

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The goods:

Fish:

• 4 lbs of salmon

• 2 garlic cloves, minced

• 1 1-1/2 lemon (depending on size)

• 2 tbsp honey

• Salt and pepper

Salad:

• Romaine lettuce

• Homemade croutons (I like to cut sourdough bread into squares and bake)

• Vegan Dressing:

  • 1/3 cup olive oil

  • 2-3 tbsp dijon mustard

  • 1 tbsp capers (crushed)

  • 1 garlic clove, minced

  • 1-2 tbsp hummus

The prep:

1. Make the marinade - juice the lemon (saving part of it for slices to place on top of salmon), combine with garlic, honey, salt & pepper.

2. Marinade the salmon in a dish and place in refrigerator for at least 20 minutes. Heat oven to 350°F.

3. Bake the fish for about 10 minutes and finish it off for a few minutes in the broiler.

4. For the salad, wash the romaine, lather it with the salad dressing and top it with the croutons.

5. To make the croutons - lather with olive oil, garlic and salt in a bowl. Place in the oven until toasted to your desire.

6. Place the cooked fish over your caesar salad and enjoy!