Marinade/Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice fresh squeezed
• 1 tablespoon red wine vinegar (optional)
• 1 tablespoon fresh chopped parsley
• 2 teaspoons garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper to taste
• 1 pound (500 g) skinless salmon fillets

Salad:

• 4 cups Romaine (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)
• Lemon wedges to serve

INSTRUCTIONS

1. Whisk together all of the marinade/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.

2. 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.

3. While salmon is cooking, prepare all of the salad ingredients and mix in a large salad

bowl.

4. Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED

dressing. Serve with lemon wedges.