Prep the ingredients per the instructions above.
Make the rice: Heat the oil in a saucepan over medium heat. Saute the onion and garlic until they start to soften. Stir in the rice. Then stir in the broth and cover with a lid. Cook the rice according to the instructions on the package.
For the croutons: Preheat the oven to 350 °F (176 °C).In a small bowl, combine olive oil and minced garlic. Drizzle the garlic oil over the croutons. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
Preheat the oven to 400 °F (205 °C).
Make the salmon: Place the salmon on a foil-lined baking dish and season with herbs de Provence, salt, and pepper.
Bake for about 10 minutes, to an internal temperature of 130 °F (55 °C) using a thermometer. Baking time will vary based on the thickness of the fish. While the salmon is baking, make the sauce.
Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste.
Finish the rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
Finish the fish: Set aside to rest for 3 to 5 minutes. While resting, make the corn.
Make the corn: Melt the butter in a saute pan on medium heat. Saute the corn until tender and hot. Season with salt and pepper to taste.
Mix the romaine with dressing and croutons.
Serve: Spoon the sauce over the salmon; and enjoy with rice, corn, salad, and sparkling water.