Make the Salad Dressing and Combine with Veggies

1. Combine all salad dressing ingredients in a small mason jar. Whisk with a fork until emulsified.
2. In a large mixing bowl, combine sliced cherry tomatoes, quartered cucumber slices, olives, and sliced red onions. Toss with the prepared salad dressing. Set aside.

Prepare the Feta Cheese Mixture

1. In a small bowl, toss together cubed feta cheese with extra virgin olive oil, dried oregano, and freshly ground black pepper. Set aside.

Pan-Sear the Salmon

1. Preheat a large, high-sided skillet (preferably cast iron) over medium heat for approximately 4 minutes until hot.
2. Season the flesh side of the salmon fillets with paprika, dried oregano, salt, and pepper, rubbing the spices with 1 tablespoon of olive oil.
3. Add 2 tablespoons of olive oil to the heated skillet. Place the salmon fillets into the skillet, skin side up. Gently move them around with a spatula to coat the bottoms with olive oil and prevent sticking. Cook undisturbed over medium heat for 4 minutes.
4. Turn the salmon over so the skin side is now facing down. Continue cooking over medium or low-medium heat for an additional 5 minutes. Remove from the heat.
5. If desired, remove the skin by gently sliding a wide spatula between each salmon fillet and the skin. Transfer the skinless salmon to a plate. Discard the skins or save them if you prefer.

Assembly

1. Place baby spinach in each of 4 large individual salad bowls.
2. Arrange pan-seared salmon fillets on top.
3. Spoon the vegetable and salad dressing mixture over the salmon.
4. Finish by sprinkling the feta cheese mixture on top.