In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, and black pepper to create the dressing.

Pat the salmon fillets dry with paper towels and evenly coat the flesh side with the blackened seasoning rub.

Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat.

Place the salmon fillets in the skillet, seasoned side down, and sear for 4 to 5 minutes until a dark, charred crust forms.

Carefully flip the salmon and continue cooking for 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

In a large mixing bowl, toss the chopped romaine lettuce with the prepared Greek yogurt dressing and croutons.

Divide the salad between two plates, top each with a salmon fillet, and garnish with shaved Parmesan cheese.