If using fresh salmon, season the salmon fillet lightly with salt and pepper. Cook it in a grill pan or skillet over medium heat for about 4–5 minutes per side until the fish is cooked through and flakes easily. Allow it to rest for a few minutes, then gently flake it into bite-sized pieces. If using canned salmon, simply drain and flake.

Prepare the eggs by placing them in a saucepan, covering them with water, and bringing the water to a boil. Reduce the heat and simmer for about 9–10 minutes until fully cooked. Transfer to cold water, peel, and slice them in halves or rounds.

Place the chopped romaine lettuce into a large bowl and drizzle with the Caesar dressing. Toss gently until the leaves are lightly coated with the dressing.

Divide the dressed romaine into serving bowls. Top with flaked salmon, sliced hard-boiled eggs, and shaved parmesan cheese. Season lightly with salt and pepper, and add optional croutons or lemon wedges before serving.