Warm Roasted Caesar Salad with Baked Salmon

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment if you like. Wash and dry the romaine, keeping the heads intact.
2. Mince the garlic and anchovies and combine them in a small bowl with a pinch of salt to form a paste.
3. Juice the lemons and add the juice to the bowl with Dijon mustard, olive oil, and pepper; whisk until smooth.
4. Pat the salmon dry, rub with olive oil, and season with salt and pepper; place on the baking sheet with room for the lettuce.
5. Roast the salmon for 5 minutes while you prepare the lettuce.
6. Cut the romaine lengthwise and rub it with about three-quarters of the dressing.
7. After the 5 minutes of salmon roasting, slide the lettuce onto the opposite end of the sheet pan and continue roasting for 7–10 minutes until the salmon is cooked and the lettuce begins to char.
8. Grate ¼ cup Parmesan finely.
9. Remove the pan, sprinkle the Parmesan over the lettuce, and chop the lettuce into 1-inch pieces.
10. To serve, arrange romaine on a plate, top with salmon, and drizzle with the remaining dressing; serve immediately.