Greek Salad with Salmon - BSF

Ingredients

• 1 frozen salmon fillet, skin-on (6–7 oz), thawed
• 2 cups arugula, washed and dried
• ½ cup cherry tomatoes, halved
• ¼ cup cucumber, sliced
• 2 Tbsp red onion, thinly sliced
• 2 Tbsp black olives, sliced or whole
• 2 Tbsp feta cheese, crumbled
• 1½ Tbsp olive oil
• 1 tsp red wine vinegar
• ¼ tsp dried oregano
• Salt and black pepper, to taste