½ cup + 2 Tbsp Ken's Lite Caesar Dressing, divided (or brand of preference)
2 Roma tomatoes, diced
¼ cup grated Parmesan
2 oz Parmigiano-Reggiano, shaved
Instructions
Bring 2 quarts of water to a rolling boil over high heat. Once boiling, stir in pasta, reduce heat to medium-high, and cook until al dente, about 9-10 minutes. Run cooked pasta under cold water; transfer to a medium bowl and toss with 2 tablespoons of the Caesar dressing.
Preheat oven to 425 degrees F. Season salmon with salmon seasoning and bake for 12-14 minutes, depending on thickness of the salmon.
Meanwhile, add the romaine to a large bowl. Drizzle remaining ½ cup dressing over the salad and toss well. Add the diced tomatoes, Parmesan, and Parmigiano-Reggiano; toss. Add the pasta; toss again.
Distribute salad among 4 plates and top with a 4 ounce piece of salmon. Serve immediately.
Notes
I used Grill Mates Salmon Seasoning, however there are generally several options in the spice aisle of major grocers.