Pat the salmon dry with a paper towel and season with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the salmon to the pan and press down making sure the fillets have full contact with the pan. Let them cook 3-4 minutes without disturbing until they get a golden brown crust. Flip them over and cook for 2-3 minutes or until desired doneness. Salmon should flake easily with a fork. Remove from the pan and squeeze lemon over the top.

While the salmon is cooking, prepare the Greek vinaigrette. Whisk together all the vinaigrette ingredients in a small bowl and set aside.

In a medium bowl, add the tomatoes, cucumbers, and red onion. Drizzle the vinaigrette over the veggies and toss to coat. Gently stir in the feta.

To assemble the salad: Place a handful of lettuce on each plate and top with the Greek veggies tossed in the vinaigrette. Place your salmon on top. Add a squeeze of lemon and enjoy. Salmon can be eat warm, room temperature, or cold depending on your preference.