Ingredients

The following ingredients have 4 Servings
  • 3-4 salmon filets
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper
  • 1-2 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 2 tablespoons minced fresh dill
  • 1 teaspoon dried oregano
  • 1/2 teaspoon table salt
  • 8-10 cranks fresh-ground black pepper
  • 5-6 cups mixed salad greens
  • 1 cup cherry tomatoes (halved)
  • 1 small bell pepper (any color, seeded and chopped)
  • 1 mini or 1/2 regular cucumber (peeled and chopped)
  • 1/4 cup pitted kalamata olives
  • 1/4 cup sliced red onion
  • 3-4 tablespoons crumbled feta
  • 1-2 tablespoons minced fresh dill

Instruction

  • Make the salmon. Pat salmon dry and sprinkle on one side with oregano, salt, and pepper. (If the salmon has skin, season the skinless side.) Warm olive oil in a large skillet over medium-high heat. When hot, add salmon to the pan, unseasoned side down, and cook for 3-4 minutes. Test the salmon; when the bottoms release fairly easily, it’s ready to flip. Turn each filet over, and cook for an additional 1-2 minutes, until it’s cooked through and has a golden crust. Remove from the heat and set aside.
  • Make the dressing. Combine all dressing ingredients in a small bowl or jar with a tightly fitting lid, and shake well to combine.
  • Assemble the salads. Combine greens, tomatoes, bell pepper, cucumber, olives, and onion in a large bowl or on a large platter. Drizzle with about half of the dressing and toss to combine. Sprinkle with feta and dill. Top with salmon and additional dressing, to taste, either on the serving dish or on individual plates. Enjoy!