Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season the salmon fillets with salt and pepper on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 2-3 minutes on each side, or until golden brown.

Transfer the salmon to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until fully cooked.

In a large bowl, combine the mixed greens, croutons, parmesan cheese, and anchovy fillets (if using).

In a separate bowl, whisk together the garlic, lemon juice, dijon mustard, mayonnaise, parmesan cheese, olive oil, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Divide the salad among 4 plates.

Top each plate of salad with a salmon fillet.

Serve immediately, garnished with additional parmesan cheese and freshly cracked black pepper, if desired.