Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 4 cups baby arugula or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, 1/2 inch diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a mahogany-colored crust forms.
  2. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Toss the fillets in the marinade and let them sit at room temperature for 15 to 20 minutes.
  4. Preheat your outdoor grill to medium-high heat (approximately 375°F/190°C).
  5. Lightly oil the grill grates using a folded paper towel dipped in oil held by tongs.
  6. Place fillets skin-side down and press gently for 5 seconds. Grill for 4 to 5 minutes without moving them.
  7. Carefully flip the fillets using a fish spatula and grill for another 3 to 4 minutes.
  8. Remove the salmon from the heat when the internal temperature reaches 135°F.
  9. Prepare the side salad by combining arugula, cherry tomatoes, diced cucumber, red onion, and crumbled feta cheese, then dressing with olive oil and red wine vinegar.