Now flash forward a few years, and I still love the recipe and thought I could improve on the photos. And I know that in 2017 someone is going to ask about making this in the Instant Pot, so I’m going to add some pressure cooker directions for this favorite way to cook pork roast just for those of you who’d like to make this recipe in the pressure cooker instead.
This time I cut the pork roast into some pieces to brown it, and also cooked it in my Crock-Pot Casserole Crock Mini, a flatter, oval shaped slow cooker that gives a you more surface area so more of the meat is covered with sauce when it cooks. But you can make this in any smallish slow cooker you have and it will work beautifully.
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!
Love Your Instant Pot?
Check out my growing collection of Pressure Cooker or Instant Pot Recipes!
(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!