1. To make crisps, preheat oven to 320° F. Line a large baking tray with baking paper. Place all seeds, almond meal, lemon rind, salt, honey and water in a bowl, and stir until well-combined. Turn the mixture out onto prepared tray. Spread evenly over tray until about 1/4-inch thick. Bake for 40 minutes. Carefully turn and bake for 10 more minutes or until dry and crisp. Transfer to a wire rack to cool. When cooled, break into pieces. Store in an airtight container for up to 2 weeks. 
2. Bring saucepan of water to a boil. Add eggs, and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs. Place in a bowl of cold water before peeling. (This helps to loosen the shell.) Peel the shells from the eggs, and cut eggs into halves.
3. Arrange lettuce leaves, salmon, prosciutto and seed crisps onto large platter. Add eggs to salad. Sprinkle with shaved parmesan and parsley. Serve with Caesar dressing.

Calories: 691, Fat: 46 g (7 g Saturated Fat), Cholesterol: 210 mg, Sodium: 917 mg, Carbohydrates: 31 g, Fiber: 18 g, Protein: 43 g.