Avocado Salmon Salad

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  3 tbsp Olive oil

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

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  2 tbsp Lemon Juice, Fresh
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  1 tbsp Vinegar, Red Wine
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  1 tbsp Parsley, Fresh
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  2 tsp Garlic
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  1 tsp Oregano, Dried
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  1 tsp 1 teaspoon salt
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  1 1 pinch cracked pepper (to taste)
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  1 lbs Salmon
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  4 cup Lettuce, Romaine
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  1 Cucumber(201g)
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  2 Tomato(246g)
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  1 Yellow Onion(110g)
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  1 Avocado(150g)
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  0.5 cup Cheese, Feta, Crumbled
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  0.3 cup Olives, Black, Canned, Pitted
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  3 Lemon(324g)

Instructions

1. 1Whisk together the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, minced garlic, dried oregano, salt, and cracked pepper in a large bowl. Divide the dressing in half—reserve one half in a separate container 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 until 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 over medium-high heat 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.
6. 6Slice the cooked salmon into bite-sized pieces. Toss all vegetables together in a large bowl, then divide evenly into 4 airtight containers while the salmon is still warm. Top each container with the salmon, crumbled feta cheese, and black olives.
7. 7Place a lemon wedge in each container, seal, and refrigerate for up to 3 days. Drizzle the reserved dressing over each salad just before eating.