Luca Villari - Infused Grilled Salmon, Shaved Fennel, Feta & Orange salad

Ingredients

• 4 x 180g Salmon fillets with skin on
• 2 tbsp olive oil
• Salt and Pepper to taste
• 2 tsp Sami's Kitchen Zaatar
• 4 lime wedges
• 1 fennel bulb thinly sliced
• ½ spanish onion thinly sliced
• 4 mint leaves shredded
• 2 oranges peeled then cut into 3mm thin discs
• 3 tbsp virgin olive oil
• 1 tbsp sherry vinegar
• 4 tbsp crumbled feta cheese
• 50g picked watercress