Ingredients

• 3 tablespoons olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon red wine vinegar (optional)
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 pinch cracked pepper, to taste
• 1 pound skinless salmon fillets

• 4 cups Romaine lettuce or Cos lettuce leaves, washed and dried
• 1 large cucumber, diced
• 2 Roma tomatoes, diced
• 1 red onion, sliced
• 1 avocado, sliced
• 1/2 cup feta cheese, crumbled
• 1/3 cup pitted Kalamata olives or black olives, sliced (optional)
• 3 lemon wedges, for serving

Instructions

1. In a large jug, whisk together all of the marinade/dressing ingredients. Pour half of the mixture into a large, shallow dish and refrigerate the remaining marinade to use later as the dressing.
2. Add the salmon to the marinade, coating it well. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Cook the salmon on both sides until crispy and cooked to your preference.
3. While the salmon cooks, combine all of the salad ingredients in a large bowl.
4. Slice the cooked salmon and place it over the salad. Drizzle with the reserved, untouched dressing and serve with lemon wedges.

Tip: Feel free to include sliced marinated artichokes, eggplant, sun-dried tomatoes, or any other ingredients you have available.