From craving to table
Instructions
- 1
Preheat grill or grill pan to medium-high heat.
- 2
Brush both sides of salmon fillets with 1 tablespoon olive oil, then season with oregano, salt, and black pepper.
- 3
Grill salmon for 3-4 minutes per side, or until cooked through and easily flakes with a fork. Remove from grill and let rest.
- 4
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- 5
In a small bowl, whisk together lemon juice, red wine vinegar, Dijon mustard, remaining 1 tablespoon olive oil, and parsley to make the vinaigrette.
- 6
Drizzle vinaigrette over the salad and toss gently to combine.
- 7
Divide salad among four plates. Top each with a grilled salmon fillet.
- 8
Serve immediately, garnished with extra parsley if desired.