Step 1

Pat the salmon dry and then salt it with 1 teaspoon of kosher salt and 1/2 teaspoon black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, reduce the heat to medium and add the salmon, skin side down. Cook for 5 minutes. Flip and cook for another 2 to 4 minutes or until the salmon is flaky or reaches 145 degrees F on an instant-read thermometer.

Step 3

When the salmon is done cooking, remove it from the pan and allow it to rest on a cutting board. When cooled slightly, flake it apart into smaller pieces.

Step 4

On a large serving platter, spread out the lettuce, cucumbers, tomatoes, artichoke hearts, and olives. Top the salad with the salmon pieces. Sprinkle the feta cheese across the top.

Step 5

Whisk together the remaining two tablespoons of olive oil, a teaspoon of salt, 1/2 teaspoon of pepper, and lemon juice.

Step 6

Pour the dressing over the salad and serve immediately.