Caesar Salad with Salmon

Boil the quail eggs (18 g) until hard and cool them. Pat the salmon (120 g) dry, season it lightly with table salt (to taste) and black pepper (to taste), and quickly sear it in part of the olive oil (5 g) for 2-3 minutes per side so the fish cooks through but stays juicy. Let it cool for 2-3 minutes, then break it into large pieces.

For the dressing mix the sugar-free mayonnaise (30 g), capers (5 g), finely grated garlic (5 g), lemon juice (10 g), half of the Parmesan (about 12 g out of the total 25 g), and the remaining olive oil (10 g). Stir until you get a thick sauce and taste it for salt.

Cut the romaine lettuce (100 g) into large pieces, halve the cherry tomatoes (80 g), and cut the quail eggs (18 g) in half. Put everything into a bowl, add the salmon pieces, pour over the dressing, and toss gently. Scatter the remaining Parmesan (about 13 g out of the total 25 g) over the top and serve right away.