This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that's fresh, colorful and totally delicious!
Season the salmon fillets with the Italian seasoning, salt and pepper.
Heat the 2 teaspoons olive oil in a large pan over high heat.
Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
In a small bowl, whisk together all the ingredients for the dressing.
Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.