| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 160 | 512 | 26 | N/A |
| Fat (g) | 10.5 | 33.7 | 48 | High |
| Sat Fat (g) | 2.4 | 7.6 | 38 | High |
| Sugar (g) | 1 | 3.4 | 4 | Low |
| Salt (g) | 0.73 | 2.3 | 39 | High |
Serves: 2
Preparation time: 10 minutes
Cooking time: 0 minutes
- 2 anchovy fillets in olive oil, drained and finely chopped (20g)
- 1 clove garlic, crushed
- 2 tbsp low fat mayonnaise (50g)
- 3 tbsp semi skimmed milk
- 25g Parmesan cheese
- 1 whole Romaine heart, leaves separated and roughly torn (200g)
- 2 Cooked salmon fillets (300g)
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Mix together the anchovies, garlic, mayonnaise, milk and half the Parmesan, finely grated.
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Toss the Romaine leaves in the Caesar dressing. Break the salmon into flakes and arrange over the top. Shave the remaining Parmesan, scatter over the salmon and serve.
