Lemon Roasted Salmon Salad – Fustini's Oils & Vinegars

Ingredients

• 1 1/2 pounds skinless salmon fillet
• 2 teaspoons finely grated lemon zest
• 1 teaspoon finely chopped oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Fustini's Meyer Lemon olive oil
• 4 ounces roasted bell peppers from a jar, thinly sliced
• 1/2 pound small new potatoes, halved
• 1 cup Brussels sprouts, trimmed, halved
• 1 pound asparagus, trimmed
• 1/2 cup Fustini's Gremolata olive oil, divided
• 1/4 cup fresh lemon juice
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped dill, plus sprigs for serving
• 6-8 cups salad greens
• 3 ounces feta, crumbled (omit for dairy-free)