• Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Step 2: Pat the salmon fillets dry with paper towels and season them with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 2-3 minutes per side, or until they’re lightly browned on the outside but still slightly rare in the center. Transfer the seared salmon to the prepared baking sheet.
• Step 3: Bake the salmon in the preheated oven for 8-10 minutes, or until it flakes easily with a fork. Remove the salmon from the oven and set it aside to cool slightly.
• Step 4: In a large salad bowl, combine the chopped romaine lettuce, diced cucumber, sliced red onion, halved cherry tomatoes, and halved kalamata olives. Crumble the feta cheese over the top.
• Step 5: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, and Dijon mustard. Season the dressing with salt and pepper to taste.
• Step 6: Drizzle the dressing over the salad and toss gently to coat. Flake the baked salmon into bite-sized pieces and gently fold it into the salad.
• Step 7: Serve the Greek salad with salmon immediately, or refrigerate it until ready to enjoy.