This Salmon Caesar Crostini Recipe is Fit for a Feast

Whether you are celebrating an Italian American Christmas Eve or are just a big fan of a certain FX show, this dish is a showstopper fit for your dream feast of seven fishes menu. Not entirely traditional, but entirely delicious and decadent, this snackable Salmon Caesar Crostini recipe will have everyone in the family going back for more.

SALMON CAESAR CROSTINI

½ cup Greek yogurt

¼ cup grated parmesan cheese

4 tablespoons olive oil (or a neutral oil like rapeseed), divided

3 anchovies, packed in oil

1 large garlic clove

Zest and juice of ½ lemon

Kosher salt and freshly cracked black pepper, to taste

2 (6-ounce) salmon fillets

1 large baguette

½ teaspoon garlic powder

1 large head romaine

Preheat oven to 400°F and line 2 baking sheets with parchment paper.

Make the Caesar dressing: Add yogurt, parmesan, 2 tablespoons oil, anchovies, garlic clove, lemon zest and juice and a large pinch of salt and pepper to a food processor. Blitz until smooth; set aside.

Place salmon filets onto 1 baking sheet. Pat dry and top with salt, pepper, and a drizzle of oil; set aside.

Use a serrated knife to cut the baguette into ½-inch slices. Arrange them in a single layer on the second baking sheet. Brush both sides of each slice of bread lightly with oil and sprinkle with garlic powder.

Bake the baguette slices and salmon simultaneously. The bread will cook for 10–12 minutes. Flip the slices over halfway through the cooking time. The salmon will cook for 12–15 minutes, depending on thickness.

While the salmon and baguette are in the oven, slice the romaine and toss with desired amount of Caesar dressing.

To plate: Place 1 to 2 tablespoons of the salad mixture on each bread slice and top each with a little flaked salmon.