Preheat the oven to 350 degrees Fahrenheit.

You must start with good, sturdy bread if you want to make crunchy croutons. I used a loaf of crusty Rosemary and Olive Oil Bread from my local bakery. Cut bread to make two cups of cubed bread. Reserve the rest of the loaf for another use.

Place the cubed bread into a medium bowl. Drizzle with olive oil and add a few pinches of salt and black pepper. Stir to coat the bread. Place the bread cubes on a sheet pan in a single layer.

Bake at 350 degrees for 16 minutes, turning the croutons after 8 minutes. Remove from the oven and allow to cool. Grated Parmesan cheese can be sprinkled over the croutons after baking, if desired.

While the croutons are browning in the oven, you'll want to pan sear the salmon fillets. Cut the salmon into four 5-ounce fillets by cutting across the fish from side to side. Season the salmon with Italian seasoning and garlic salt.

In a large skillet over medium heat, add the butter and olive oil and stir until melted. When the pan is hot, add the fillets to the pan. Do not move the salmon, allow it to cook for 5-6 minutes. The fish will easily release from the pan once cooked.

Turn the salmon and cook on the other side for another 5-6 minutes until cooked through. Remove the fillets to a plate lined with a paper towel and allow to cool slightly. The skin will peel off easily once the fish has cooked.

Roughly chop or tear the lettuce from two romaine hearts into bite-size pieces and set aside.

In a large mixing bowl, add the remaining ingredients for the dressing and whisk together until smooth. Remove half of the dressing to a small bowl or small mason jar with a lid. You can always add more dressing to the salad if needed.

Place the lettuce in the mixing bowl and toss to coat. Add more dressing if desired. Add the homemade croutons and toss gently. Divide the Caesar salad between 4 plates, top with a salmon fillet (skin removed) and garnish with more shredded Parmesan cheese. Recipe makes 4 servings.