Avocado Salmon Salad

• •
  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Lemon Juice, Fresh(30g)
• •
  Vinegar, Red Wine(15g)
• •
  Parsley, Fresh(15g)
• •
  Garlic(10g)
• •
  Oregano, Dried(5g)
• •
  1 teaspoon salt
• •
  1 pinch cracked pepper (to taste)
• •
  Salmon(454g)
• •
  Lettuce, Romaine(960g)
• •
  Cucumber
• •
  Tomato
• •
  Yellow Onion
• •
  Avocado
• •
  Cheese, Feta, Crumbled(120g)
• •
  Olives, Black, Canned, Pitted(80g)
• •
  Lemon

Instructions

1. 1Whisk together the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, minced garlic, and dried oregano in a large bowl. Divide the dressing in half—reserve one half in the refrigerator for serving, and pour the other half into a shallow dish.
2. 2Pat the salmon dry and coat both sides evenly with the marinade in the shallow dish. Let sit for 5 minutes.
3. 3Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the salmon skin-side up in the pan and cook 4–5 minutes until the bottom is golden brown and releases easily from the pan.
4. 4Flip the salmon and cook 3–4 minutes longer until the flesh is opaque and flakes easily with a fork, or until internal temperature reaches 145°F. Transfer to a cutting board and let rest 2 minutes.
5. 5While the salmon cooks, roughly chop the romaine lettuce, dice the cucumber and tomato, thinly slice the onion, and pit and slice the avocado. Toss all vegetables together in a large bowl.
6. 6Slice the cooked salmon into bite-sized pieces and divide the salad evenly into 4 airtight containers while the salmon is still warm. Top each container with salmon, crumbled feta, black olives, and a lemon wedge.
7. 7Drizzle the reserved dressing over each salad just before eating. Store containers in the refrigerator for up to 3 days, keeping the dressing separate until serving.