Ingredients
4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
Juice of 1 lemon
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
For the Dressing:
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
Instructions
Preheat your grill or skillet over medium-high heat.
Brush the salmon fillets with olive oil and season with salt, pepper, and dried oregano.
Grill the salmon for about 4-5 minutes on each side, or until fully cooked and flaky. Remove from heat and drizzle with lemon juice.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together the olive oil, garlic, Dijon mustard, and honey to make the dressing.
Pour the dressing over the salad and toss to coat evenly.
Divide the salad amon