Salmon

• 2 lb City Fish Market Fresh Faroe Island Salmon Filets, skin-on
• 3 tbsp olive oil
• 1 fresh lemon, juiced
• 1 lemon, zested
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp black pepper

Mediterranean Chopped Salad

• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives, pitted and halved
• ½ red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 2 tbsp fresh mint, chopped

To Serve

• 1 cup tzatziki (store-bought or homemade)
• 1 lemon, cut into wedges

Step 1 — Marinate the salmon

Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Coat salmon on both sides. Marinate 20 minutes at room temp.

Step 2 — Build the Mediterranean chopped salad

Toss cucumber, cherry tomatoes, olives, red onion, feta, and mint together in a bowl. Drizzle with olive oil and a squeeze of lemon. Season with salt and pepper. Refrigerate until ready to serve.

Step 3 — Grill the salmon

Heat grill to medium-high. Oil the grates. Place salmon skin-side DOWN. Grill 4–5 minutes without touching. Flip once. Grill 3–4 more minutes until cooked through with light char marks.

Step 4 — Plate over tzatziki & serve

Spoon tzatziki onto each plate. Pile the chopped salad alongside. Lay the grilled salmon on top. Finish with lemon wedges and a drizzle of olive oil.