Salmon Greek Salad
-4 (5-6oz) skinless salmon fillets
-1 1/2 tbsp olive oil
-salt and ground black pepper
-1 head romaine lettuce, chopped
-2 large roma tomatoes, diced
-1 cucumber, peeled and diced
-1/2 cup sliced red onions (run under cool water and drain to remove harsh bite)
-4 oz feta cheese, crumbled (regular or light)
-1/3 cup sliced kalamata olives (optional)
Lemon Dill Vinaigrette:
-1/2 cup extra virgin 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 pepper
Heat a panini press to moderately high heat or a grill pan over medium-high heat. Brush both sides of salmon lightly with olive oil and season with salt and pepper.
Spray panini press or grill pan lightly with cooking spray. Add salmon to panini press and gently close, allow to cook for about 4-5 minutes until cooked through (salmon should flake easily with a fork. For the grill pan, cook for about 4 minutes per side over medium-high heat). Remove from grill and let cool slightly.
Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.
For the vinaigrette: add all of the ingredients to a blender and blend until well emulsified. Store in the refrigerator.