Step 1

Combine the marinade ingredients in a small mason jar. Whisk with a fork until emulsified.

Step 2

In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives, sliced red onions, and the marinade. Mix the marinade thoroughly with the veggies. Season with salt and pepper, if needed. Let the vegetables marinate while you cook the salmon.

Step 3

In a small bowl, toss together cubed feta cheese with extra virgin olive oil, dried oregano, and freshly ground black pepper.

Step 4

Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes until hot. I used 4 salmon fillets with skin-on. Season the top of the salmon (the non-skin part) with paprika, dried oregano, salt, and pepper, using 1 tablespoon of olive oil to rub the spices on top of the fish.

Step 5

Add 2 tablespoons of olive oil to the hot skillet—the oil should sizzle. Add salmon fillets, skin side up. Slide them around with the spatula a little to ensure they are covered with olive oil on the bottom, and don't stick to the bottom of the pan. Cook them on medium heat for 4 minutes, undisturbed.

Step 6

Flip the salmon to the other side, skin side down. Cook on medium or low-medium heat for 5 more minutes. Remove from heat.

Step 7

If you're OK with salmon having the skin on the bottom, skip this step: To remove the skins, carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Transfer the salmon (without skin) to a plate. Remove skins from the skillet. You can eat them later or discard them if you don't like them.

Step 8

Serve Greek pan-seared salmon on a large serving platter or individual plates, topped with the marinated vegetables and the feta mixture. Garnish with fresh herbs (optional).