Greek Salmon Salad

• For the marinade and dressing:
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon fresh dill chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• 4 skinless salmon fillets 6 oz each
• 
  
• For the salad:
• 4 cups red leaf lettuce roughly chopped
• 1 cup grape tomatoes halved
• 1 cup Persian cucumber thinly sliced
• 1 medium avocado sliced
• 1 small red onion thinly sliced
• ⅓ cup crumbled feta cheese
• ⅓ cup kalamata olives
• Lemon wedges to garnish

Instructions:

1.In a small bowl, whisk the ingredients to marinate the salmon; olive oil, red wine vinegar, lemon juice, garlic, oregano, dill, salt, pepper, and crushed red pepper flakes. Reserve half of the marinade for salad dressing and pour the remaining over the salmon fillets. Allow the salmon to marinate for at least 30 minutes.

2.Heat a grill pan or outdoor grill; add the salmon fillets and sear over medium heat for 4-5 minutes until the salmon is cooked through.

3.Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked salmon to the salad and drizzle the reserved dressing over the salad and toss.

4.Garnish the salad with lemon wedges and serve immediately.