For the anchovy dressing: Combine all the salad dressing ingredients in small bowl or measuring cup and whisk to combine then set aside. I recommend chopping the anchovies into small bits for best results.

Next, prepare the salad: Carefully separate, wash and pat dry the romaine lettuce leaves. You can leave them whole or tear in half before arranging onto serving platter. This dish can be prepared as one large plate to be served family-style or as individual dishes. Arrange the remaining salad components such as avocados, artichokes, green olives and onion over the lettuce.

Next, prepare the salmon. Preheat a large sauté pan over medium heat and add a splash of olive oil. Season the salmon fillet with salt and pepper. Place the salmon into the hot pan and sear on both sides for 3 to 4 minutes per side; thicker filets will take a few minutes longer to cook. Remove the salmon from the pan and let it cool slightly before serving on top of the salad.

Arrange salmon over the salad and pour the prepared salad dressing evenly over the salad and top with parmesan cheese. Serve the salad while salmon is still warm with fresh baguette.