Greek Salmon Salad

Ingredients

• 4 skinless salmon fillets
• 1 1/2 Tbsp olive oil
• Salt and fresh ground black pepper
• 1 head Romaine lettuce, chopped
• 2 large Roma tomatoes, diced
• 1 cucumber, peeled and diced
• 1/2 cup sliced red onions
• 4 oz feta cheese, crumbled, regular or light
• 1/3 cup sliced kalamata olives, optional
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 Tbsp dijon mustard
• 1 tsp honey
• 1 1/2 Tbsp chopped fresh dill
• 2 medium cloves garlic, minced
• 3/4 tsp oregano
• Salt and freshly ground black pepper

Directions

1. Warm a panini press to moderately high heat, or set a grill pan over medium-high heat. Coat the salmon on each side with a light swipe of olive oil, then season it with salt and pepper. Give the press or pan a light coating of cooking spray. Place the salmon on the panini press, close it carefully, and cook for about 4 – 5 minutes, until the fish is done and flakes easily with a fork. If you are using a grill pan, cook the salmon over medium-high heat for about 4 minutes per side. Take it off the heat and let it cool just a bit.
2. Arrange the rest of the salad ingredients on plates, then add the salmon on top. Spoon the vinaigrette over everything and serve right away.
3. For the vinaigrette, put all of the ingredients in a blender and blend until the dressing is fully emulsified. Keep it in the refrigerator.