The Kitchen Recipe

In a large salad bowl, combine mixed baby greens, tomato wedges, cucumber slices, roasted red peppers, thinly sliced red onion, kalamata olives, chopped parsley, and torn mint. Toss gently to mix and set aside while you prepare the fish and dressing.

Prepare and Cook the Fish

Pat the salmon fillets dry with paper towels. Rub each fillet with 1 tbsp extra virgin olive oil, then season evenly with smoked paprika, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper (divide from ingredients listed). Let rest 5 minutes to come closer to room temperature.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of olive oil. Place salmon skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook skin-side down for 4–5 minutes until the skin is crisp and the fish is mostly cooked through (flesh will look opaque about two-thirds of the way up).

Flip the fillets and cook 1–2 minutes more for medium doneness (internal temperature about 50–54°C / 122–130°F). Remove from pan and rest 3 minutes. Alternatively, grill over medium-high heat 3–4 minutes per side if preferred. If using mackerel or sea bass, adjust cooking to obtain crisp skin and fully cooked flesh.

Flake the fillets into large pieces or leave whole, depending on presentation preference. Keep warm.

In a small bowl or jar, combine 6 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tbsp chopped fresh oregano, 1 tsp honey, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper.

Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened. Taste and adjust acidity or seasoning — add more lemon for brightness or a pinch more honey if you prefer softer acidity.

Dress the salad base lightly with about 3–4 tbsp of the dressing, tossing gently to coat leaves and vegetables evenly. Reserve remaining dressing to drizzle over the fish at plating.

Transfer the dressed salad to individual plates or a large serving platter. Arrange the warm salmon fillets (or flaked pieces) on top of the salad.

Scatter crumbled queijo fresco or feta over the salad, sprinkle toasted almonds or pine nuts, and add microgreens or watercress if using.

Finish with a light drizzle (about 1 tsp) of extra virgin olive oil, a pinch of lemon zest over the top, and an additional grind of black pepper to taste. Serve immediately so the greens remain crisp and the fish remains warm.