Citrus Salmon Caesar Salad


Main Dish
Citrus Salmon Caesar Salad

Primary Media

User Rating

4.8 out of 5 stars
Rate it:
5 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Marinate the salmon in a blend of navel and blood orange juices, then bake with orange slices for a citrus-forward salmon that complements the savory flavor of creamy Caesar yogurt dressing.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    2 small navel oranges, divided
    2 small blood oranges, divided
    2 tbsp. Hy-Vee Dijon mustard
    3 tbsp. Gustare Vita olive oil, divided
    1 tbsp. Hy-Vee honey
    1 (13- to 16-oz.) Bristol Bay frozen skin-on salmon fillet, thawed and cut into 4 portions
    ½ (12-oz.) loaf Hy-Vee Bakery unsliced Asiago focaccia bread
    2 tsp. coarsely ground Hy-Vee garlic and pepper
    1 ½ (9-oz.) pkg. chopped hearts of romaine
    ⅓ c. Soirée shaved Parmesan cheese
    ½ c. Bolthouse Farms refrigerated creamy Caesar yogurt dressing & dip

    Things To Grab

    • Citrus juicer
    • Small bowl
    • Whisk
    • Large resealable plastic bag
    • Cutting board
    • Bread knife
    • Large bowl
    • 2 large rimmed baking pans
    • Metal spatula
    • Parchment paper
    • Foil
    • 4 serving plates


    1. Preheat oven to 425 degrees. Juice 1 each navel and blood orange to make 1/3 cup total juice. Place juice in a small bowl. Slice remaining navel and blood oranges and set aside.

    2. Whisk mustard, 1 Tbsp. olive oil and honey into orange juice in bowl. Place salmon portions in a large resealable plastic bag. Pour orange juice mixture over salmon; seal bag. Turn bag to evenly coat salmon with marinade. Refrigerate for 20 to 25 minutes, turning halfway through.

    3. For croutons, place remaining 2 Tbsp. olive oil in a large bowl. Cut focaccia into ¾-in. cubes; add to bowl with oil and toss to coat. Spread bread cubes in a single layer in a rimmed baking pan. Bake for 12 to 15 minutes or until crisp and golden brown, stirring halfway through. Cool completely.

    4. Line another rimmed baking pan with parchment paper; set aside. Remove salmon from marinade; discard marinade. Place salmon, skin side down, in prepared baking pan. Sprinkle with garlic pepper. Place reserved orange slices on top. Bake for 8 to 12 minutes or until salmon reaches 145 degrees. Remove from oven; loosely cover salmon with foil and let rest for 5 minutes.

    5. To serve, divide romaine among 4 serving plates. Top each with a salmon portion, croutons and Parmesan cheese. Drizzle with dressing.

    Nutrition facts


    550 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 90mg
    • Sodium: 1,340mg
    • Total Carbohydrates: 41g
    • Protein: 37g

    Daily Values

    Iron 10%
    Calcium 25%
    Vitamin D 70%
    Potassium 20%