1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges to serve
Preparation
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.
Slice salmon and arrange over salad. Drizzle with the remaining untouched dressing. Serve with lemon wedges.
