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Ingredients For the salmon: 1 pound salmon filet 1/4 teaspoon black pepper 1/4 teaspoon salt For the croutons: 1 garlic clove 4 slices sourdough bread 4 teaspoons olive oil For the dressing: Juice from one lemon 1 egg (I use Safe Eggs) 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco (optional) 2 tablespoons olive oil 2 tablespoons canola oil 2 tablespoons grated Parmesan cheese For the salad: 2 heads of Romaine lettuce, chopped 1/3 cup Parmesan cheese, shaved Instructions For the salmon, preheat oven to 425 degrees Fahrenheit

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For a thicker texture, strain some of the liquid from the yogurt

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