Ingredients
3tbspolive oil
2tbsplemon juicefresh squeezed
1tbspred wine vinegaroptional
1tbspparsleyfreshly chopped
2tspgarlicminced
1tspdried oregano
1tspsalt
peppercracked, to taste
1lbsalmon filletsskinless
4cupsRomaine lettuce leaveswashed and dried
1largecucumberdiced
2Roma tomatoesdiced
1red onionsliced
1avocadosliced
½cupfeta cheesecrumbled
⅓cupKalamata olivespitted, or black olives, sliced, optional
Lemon wedgesto serve
Preparation
Whisk together all of the marinade and dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.
Slice salmon and arrange over salad. Drizzle with the remaining dressing. Serve with lemon wedges.
