Through the years I’ve made this quite a few times, adapting the recipe a bit along the way by using baby kale, shaving the Parmesan (and using more!) and also replacing the anchovy paste in the original dressing recipe with a little bit of fish sauce. (Or use Vegan Fish Sauce if you want to keep it strictly meatless.)
I love the idea of Caesar dressing recipe with no raw eggs, and the dressing in this recipe is really good, but even if you cheat and use my favorite bottled Caesar Dressing (or your own favorite vegan Caesar dressing) this will still be an amazingly delicious salad. And recently I decided this favorite salad recipe simply must have better photos to show off its deliciousness, so here you go!
(And if you happen to end up with some leftover corned beef after today, I’ve got you covered for that with Low-Carb Corned Beef Recipes; check it out!)
And when I made this again recently I decided to take photos to get better pictures for this favorite dinner. And I also decided to rename it Roasted Lemon Salmon and Asparagus Sheet Pan Meal, since that’s what people would be calling it these days, and I also changed the recipe to serve four, since that’s what most of my dinners are on the blog.
I’ll leave the original printer friendly recipe link in place, in case anyone has it bookmarked. (The new recipe is just doubled, and I did things in a slightly different order which seemed to flow better this time, but if you only want two servings use the original link.) It’s asparagus season for a few months now, so grab some salmon, some asparagus, and a lemon and give this easy recipe a whirl!
This is a recipe I came up with when I noticed salads with baby arugula, lemon, and Parmesan showing up on the menu at several of my favorite restaurants. I’m a huge fan of arugula, so I happily sampled the various arugula salads everywhere I saw one. Then I decided to try to actually write down a recipe for my take on the perfect combination of ingredients for an arugula salad.
It took a little experimenting to create the Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts that made my tastebuds so, so happy, but this salad (with just a touch of white balsamic vinegar added to the lemony dressing) is the arugula salad I would eagerly eat over and over. Sometimes I’ll bring home one of those 5 oz. tubs of baby arugula, make this salad for lunch, eat half, and eat the leftovers with my dinner, it’s that good!
Kara and I loved this when we tested the recipe, and it was also a hit with her kids; hope you will try it when you need a treat for a special occasion!