Step 1

Preheat the oven to 425 degrees F and position a rack in the middle.

Step 2

Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.

Step 3

Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.

Step 4

Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)

Step 5

Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.

Step 6

Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).

Step 7

Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!