Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season salmon fillets with rosemary, paprika, salt, and pepper. Cook skin-side down for about 5 minutes, flip and cook for an additional 2 minutes.

Wash and chop romaine lettuce into bite-sized pieces. In a mixing bowl, combine chopped romaine, Parmesan cheese, and Caesar dressing. Toss until well-coated.

Plate dressed romaine evenly on four plates. Place one salmon fillet atop each salad, sprinkle with croutons for crunch.

Garnish with extra Parmesan or toppings of your choice. Serve immediately while the salmon is warm and the greens are crisp.