Ingredients:

  • 4 salmon fillets, 6 oz each
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 cups baby arugula or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels. In a small bowl, whisk together the olive oil, lemon juice, garlic, and herbs. Brush the mixture evenly over the fillets and let them sit for 5-10 minutes.
  2. In a large bowl, toss the arugula, tomatoes, cucumber, and red onion. Whisk the vinegar, oil, and honey together, then drizzle over the greens and toss gently.
  3. Preheat the grill to medium-high. Place the fillets skin-side down and press firmly for 30 seconds to ensure contact.
  4. Grill for 4-5 minutes per side until the skin is crispy and the flesh reaches an internal temperature of 130°F (54°C). Remove from heat and let rest for 5 minutes before serving.