Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano
Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil
Bake the salmon in the heated oven for 8 to 12 minutes until it’s done and flakes easily
Prepare vinaigrette dressing: In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
Chop veggies and prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers and red onions; don’t add feta yet
