Cookwith - A Trip Down Memory Lane: Seared Miso Salmon with Mediterranean Summer Salad

Ingredients

• 4 (5-6 oz) skin-on salmon fillets
• 2 tbsp white miso paste
• 2 tbsp olive oil, divided
• 1 tbsp rice vinegar
• 1 tbsp lemon juice (plus extra for serving)
• 1 clove garlic, finely grated
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 small red onion, thinly sliced
• 1/3 cup kalamata olives, pitted and halved
• 1/4 cup fresh parsley, roughly chopped
• 2 tbsp capers, drained
• 1 avocado, sliced