1. Prepare the Salmon Marinade

• Combine the marinade ingredients: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh dill, dried oregano, salt, and pepper.
• Marinate the salmon: Place the salmon fillet in a shallow dish or resealable plastic bag and pour the marinade over it. Allow the fish to rest for 10–15 minutes (no need to marinate for too long, as the citrus can start “cooking” the salmon).

2. Cook the Salmon

• Pan-searing method:
• Heat a tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.
• Carefully place the marinated salmon fillet in the pan, skin-side down if using skin-on fillets.
• Cook for about 4–5 minutes on the first side (until the color changes to a more opaque tone about halfway up).
• Flip the fillet gently and cook for an additional 3–4 minutes, or until the internal temperature reaches 145°F (63°C).
• Oven-baking method:
• Preheat your oven to 400°F (200°C).
• Place the marinated salmon on a baking sheet lined with parchment paper or foil.
• Bake for 10–12 minutes or until the salmon is easily flaked with a fork and reaches an internal temperature of 145°F (63°C).

• Pro Tip: Overcooked salmon can become dry. Keep an eye on it as it cooks, especially since the lemon juice in the marinade can speed up the cooking process.

3. Assemble the Salad

• Prepare the greens: Rinse and dry your mixed greens thoroughly.
• Layer the vegetables: In a large salad bowl or on individual plates, arrange the mixed greens. Top with halved cherry tomatoes, sliced red onion, cucumber, and olives.
• Add the feta (optional): Sprinkle crumbled feta cheese on top for a creamy, salty contrast.

4. Make the Lemon Herb Dressing

• Whisk the dressing: In a small bowl or mason jar, combine the olive oil, vinegar, lemon juice, lemon zest, honey (or maple syrup), Dijon mustard, and chopped fresh herbs. Season with a pinch of salt and black pepper. Whisk or shake until emulsified.
• Taste and adjust: Taste the dressing for balance. Add more lemon if you prefer a sharper tang, or more honey if you like a sweeter dressing.

5. Combine & Serve

• Top with salmon: Once the salmon has cooked and slightly cooled, flake it into bite-sized chunks or slice it into portions. Arrange the salmon on top of the salad.
• Drizzle with dressing: Pour the lemon herb dressing evenly over the salmon and salad. Toss gently to combine, ensuring every bite is coated with flavorful goodness.
• Garnish and serve: Add an extra sprinkle of fresh herbs or lemon zest, if desired, to enhance the visual appeal and flavor. Serve immediately for the best texture and taste.