Instructions

• Squeeze half lemon to extract 1 tablespoon (15 ml) of juice. Add juice to large bowl with garlic, anchovy filets, Parmesan cheese, and mayonnaise. Stir and set aside.
• Season salmon with salt and black pepper.
• Heat 1 tablespoon olive oil in large skillet over medium-high heat. Place salmon skin-side down, cover, and cook until skin browns, about 5 minutes. Flip and cook for 2 more minutes, or until the salmon is cooked through.
• Squeeze remaining lemon juice over salmon. Add romaine lettuce to bowl and toss with dressing until well coated.
• Divide salad between plates and top each with salmon.