In a food processor, combine the garlic cloves, Dijon mustard, whole eggs, sherry vinegar, lemon juice, kosher salt, black pepper, and rinsed anchovy fillets.

While the processor is running, gradually drizzle in about 2 cups of oil until the dressing is emulsified. If the dressing is too thick, add a splash of water, lemon juice, or vinegar.

Store the Caesar dressing in the refrigerator.

Trim one end of the zucchini, split it lengthwise, and keep the stem end attached to hold the pieces together.

Slice about a quarter of an onion (or shallot/leek) and thinly slice the Brussels sprouts.

In a bowl, mix Dijon mustard, orange juice, onion powder, garlic powder, and black pepper to create a mustard glaze.

Pat the salmon fillet dry, remove the fatty belly end, and cut the fillet into two portions.

Brush the mustard glaze onto each piece of salmon.

Toss panko breadcrumbs with a little olive oil, then press the breadcrumbs onto the glazed salmon to coat.

Preheat the oven to 425°F (220°C).

Arrange the prepared vegetables on a baking sheet in a single layer, drizzle with olive oil, and season with salt and black pepper, leaving space for the salmon.

Place the breadcrumb-coated salmon on the baking sheet among the vegetables.

Roast for 10-12 minutes, until the vegetables are charred but still crisp and the salmon is cooked through.

While the salmon rests, roughly chop the kale or baby spinach and toss it with a bit of the Caesar dressing in a bowl (do not dress the leaves directly).

Serve the roasted salmon and vegetables over the dressed greens, topping with sliced avocado.

Enjoy your meal and keep any leftover dressing refrigerated for up to a week.