If it's not roasted and spiced just so, it's not the salmon of my dreams. Perhaps this helps explain why I take such joy in the kitchen endeavors here: I can make what I like just the way I like it. Such was the case last Tuesday evening, when I prepped and roasted salmon fillets but also whipped up a fresh batch of creamy Caesar dressing, all in service to a salad on power greens, adorned with a fair shake or so of roasted sunflower seeds.
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
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