Roasted Brussels Sprout and Salmon Cesar - Vanessa Perrone

Ingredients

• Crumbs
• 2 cups cubed day-old bread
• Extra-virgin olive oil
• 2 garlic cloves, smashed
• ½ teaspoon chili flakes
• ½ teaspoon oregano
• Salt and pepper to taste
• Dressing
• 1 cup (250 mL) Full-Fat Greek yogurt, plain
• 1 teaspoon Dijon mustard
• 2 anchovy filets
• 1 tablespoon capers
• 2 tablespoons lemon juice
• ¼ cup freshly grated parmesan cheese (plus more for dusting)
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• Salad
• 1 pound (454 g) Brussels Sprouts
• 4 salmon filets (approximately 1 pound, 454 g total)
• 2 tablespoons extra-virgin olive oil, divided