Directions:

For the Salmon:

Heat large skillet over medium-high heat.

Meanwhile, pat fillets dry to remove excess moisture, then season with salt and pepper.

When skillet is hot, add just enough oil to cover bottom.

When oil is sizzling hot, carefully place one salmon fillet skinside down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact.

Hold firmly for 30 seconds, then repeat with remaining fillet.

Sear each fillet for 3 minutes.

Carefully flip and allow other side to cook to desired doneness, another 1 to 3 minutes depending on thickness of fillets.

Salmon is medium-rare when thickest part registers 120 on an instant read thermometer, or when flaked easily with a fork.

Transfer to a plattter to rest then flake with a fork.

For the Salad:

Tear romaine leaves into salad-sized pieces and place into an ice bath until just before serving.

Heat a large skillet over medium heat. Add extra-virgin olive oil and garlic to skillet and cook until just fragrant, about 30 seconds.

Add cubed bread to pan and season to taste with salt and pepper.

Stir constantly, cooking until golden and toasted, about 5 minutes, then remove from heat.

Drain and dry romaine.

Toss with dressing to taste in a serving bowl, then add flaked salmon over top.

Add croutons and plenty of freshly shaved or grated parmesan, serve with lemon wedges. Enjoy!