Salmon Florentine with Velvety Cheese Sauce

Step 1: Preheat a stovetop broiler pan over medium-high heat. Season salmon fillets with salt and pepper.

Step 2: Heat olive oil in a pan and cook bacon until crispy. Remove bacon and set aside, leaving the drippings in the pan.

Step 3: Add garlic and shallots to the bacon drippings and sauté until fragrant. Stir in Velveeta and heavy cream, heating gently until a smooth sauce forms.

Step 4: Meanwhile, lightly oil a separate pan and broil salmon for 4-5 minutes on each side until cooked through.

Step 5: Blanch broccoli and asparagus in boiling water for 3 minutes, then plunge into ice water to retain color and texture.

Step 6: In the bacon pan, reheat bacon pieces, add bread cubes, and sauté until golden and crispy.

Step 7: To serve, plate the salmon with broccoli and asparagus, drizzle generously with cheese sauce, and garnish with bacon croutons.