Make the Caesar Dressing: In a small bowl, combine the juice of half a lemon, minced garlic, grated Parmesan cheese, mayonnaise, and minced anchovies. Whisk everything together until smooth and creamy. Set aside.

Prepare the Salmon: Preheat your oven to 400°F (200°C) or set a skillet to medium heat. Season the wild salmon fillets with salt, pepper, and a squeeze of lemon juice. Place the salmon skin-side down on a baking sheet lined with parchment paper, or in a hot skillet. Roast or pan-fry for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Assemble the Salad: In a large salad bowl, toss the chopped romaine with the Caesar dressing until the lettuce is well coated.

Plate the Salad: Divide the dressed romaine among four plates. Top each salad with a cooked salmon fillet. Squeeze the remaining lemon half over the salmon and garnish with extra Parmesan, if desired.

Serve: Serve immediately, pairing the salad with crusty bread or a side of roasted vegetables for a complete meal.