Marinate the salmon in a blend of navel and blood orange juices, then bake with orange slices for a citrus-forward salmon that complements the savory flavor of creamy Caesar yogurt dressing.

Citrus Salmon Caesar Salad

Preheat oven to 425 degrees. Juice 1 each navel and blood orange to make 1/3 cup total juice. Place juice in a small bowl. Slice remaining navel and blood oranges and set aside.

Whisk mustard, 1 Tbsp. olive oil and honey into orange juice in bowl. Place salmon portions in a large resealable plastic bag. Pour orange juice mixture over salmon; seal bag. Turn bag to evenly coat salmon with marinade. Refrigerate for 20 to 25 minutes, turning halfway through.

For croutons, place remaining 2 Tbsp. olive oil in a large bowl. Cut focaccia into ¾-in. cubes; add to bowl with oil and toss to coat. Spread bread cubes in a single layer in a rimmed baking pan. Bake for 12 to 15 minutes or until crisp and golden brown, stirring halfway through. Cool completely.

Line another rimmed baking pan with parchment paper; set aside. Remove salmon from marinade; discard marinade. Place salmon, skin side down, in prepared baking pan. Sprinkle with garlic pepper. Place reserved orange slices on top. Bake for 8 to 12 minutes or until salmon reaches 145 degrees. Remove from oven; loosely cover salmon with foil and let rest for 5 minutes.

To serve, divide romaine among 4 serving plates. Top each with a salmon portion, croutons and Parmesan cheese. Drizzle with dressing.