Preheat the oven to 350°F. Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Using a zester, get 2 teaspoons of lemon zest.  Then quarter and deseed the lemon. Peel and finely mince the garlic.  Place the garlic in a small bowl with the vinegar.

Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic and vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large non-stick pan,  heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets, skin sides down, and cook 6 to 8 minutes on the first side. Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.

In a large bowl, combine the lettuce, croutons and half the Parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing).