Season the salmon with garlic salt and lemon pepper.
Cut the lemon into 4 wedges.
Heat a sauté pan over medum-high heat, add olive oil and swirl to coat bottom of pan.
Carefully place the salmon in pan.
Cook for 2-3 minutes until first side is evenly brown and slightly crisp, then turn over.
Cook another 4-6 minutes or to desired temperature.
While salmon is cooking, tear the lettuce into bite-size pieces and place in a large bowl.
Add the croutons, Caesar dressing, and Parmesan cheese, toss until all ingredients are well combined.
Divide the salad among 4 plates.
Cut each fillet in half and place both halves on salad.
Garnish with lemon and serve.
May be made into a wrap with lavash bread or flour tortillas.