Remove the salmon fillets from their packaging, pat dry with paper towels and allow to sit at room temperature for approximately 15 minutes.

In a mason jar, or measuring cup, add the olive oil, lemon juice, vinegar, dill, oregano, salt and a few turns of cracked pepper.

Close the lid and shake until combined. (Or use a whisk)

Add ½ cup of the dressing to a shallow dish.

Take each salmon fillet and coat both the front and back with the dressing. Set them aside.

Heat a steel skillet over medium heat. After a few minutes, add a drop of water and if it sizzles and skips around the pan, it’s ready.

Add one tablespoon of olive oil and then add two fillets to the pan. (You don’t want them to be crowded so you may need to cook them in shifts.)

Set a timer for 4 minutes and don’t move them.

Once the timer goes off, gently flip each fillet to the other side and cook for an additional 4 minutes or until a thermometer inserted into the center of the filet reaches 120 degrees.

Remove to a plate and set aside.

Add the lettuce, cucumbers, tomatoes, onion and salmon to a large tray or bowl.

Add the remaining dressing and toss to coat before serving.