Remove the thick ribs from the kale then wash and dry.
To cut kale into thin ribbons, stack several leaves of kale on top of each other and roll them into a tight cylinder. Then with a sharp knife cut them crosswise into thin ribbons.
Toss kale, kosher salt, black pepper, and Caesar dressing until thoroughly combined. Allow the salad to sit for approximately 5 minutes so the kale will slightly soften.
Top with toasted breadcrumbs and Parmigiano Reggiano.
Divide the salad into two bowls and topped the baked salmon (with skin removed) to the salad and serve.