2-3cupschopped cucumber (approximately 1 large English cucumber
2-3cupstomatoeschopped
1red onionfinely sliced
1cupKalamata olives
1cupFeta cheesecubed
For the dressing
3tbspolive oil
3tbsplemon juice
2tspdried oregano
salt and pepperto taste
Instructions
Pat salmon fillets dry with paper towels. Drizzle with a tablespoon or two of olive oil and a generous squeeze of lemon juice then season with a teaspoon of garlic powder, oregano, salt and pepper.
Rub the seasoning into the salmon fillets.
Heat a large, non-stick pan or skillet over medium-high heat.
Place salmon, skin-side down, and allow to cook for 4-5 minutes until the skin is crisp and the salmon is starting to turn white around the edges.
Gently flip each fillet over and cook for another 3-4 minutes or until cooked to your preference.
Remove from the pan and allow to rest for 10 minutes.
Place the lettuce into a large serving bowl or platter. Slice the cucumber (if using English cucumbers, I would suggest peeling and deseeding before slicing) and add to the lettuce. Chop the tomatoes and add to the salad.
Cube the feta cheese and add along with the Kalamata olives. Finally, thinly slice the red onion. Add the salmon fillets to the top of the salad.
To make the dressing, whisk together the olive oil, lemon juice, oregano, salt and pepper. Pour the vinaigrette over the salad and serve immediately.