Preheat then oven to 425°F. Line a large baking sheet with parchment paper. Toss the cubed sourdough in olive oil, minced garlic and salt and pepper to taste. Bake for 10-12 minutes, tossing halfway through.

While they’re baking, whisk together the dressing ingredients in a medium bowl and set aside. Add a Tablespoons more of milk at a time if needed to reach your desired consistency.

Pat the salmon dry with a paper towel and season to taste with salt and pepper. Heat 2 Tablespoons of olive oil in the bottom of a large skillet over medium-high heat. Once it’s hot and shimmering, place salmon skin-side-down in the hot skillet and sear for 4 minutes without moving. The skin should be golden and crisp. Carefully flip the salmon fillets and reduce the heat to medium. Continue to cook, 4-5 minutes, until the salmon flakes and reaches an internal temperature of about 140°F, with a target temperature of 145°F while the salmon rests.

Remove the salmon from the heat and assemble the salad. Toss the romaine with half of the dressing, parmesan cheese, sourdough croutons, and avocado. Place the salmon on top and drizzle with the remaining dressing, more parmesan cheese, chopped parsley, and fresh cracked black pepper before serving.