Preheat your grill or skillet over medium-high heat. Brush the salmon fillets with olive oil, then season with lemon juice, garlic powder, paprika, salt, and black pepper.

Cook the Salmon

If grilling, place the salmon skin-side down and cook for 5-7 minutes per side until it flakes easily with a fork. For blackened salmon, cook for 3-4 minutes per side until a dark crust forms.

Prepare the Salad

While the salmon is cooking, chop the cucumber and halve the cherry tomatoes. In a large bowl, combine the mixed salad greens, cucumber, tomatoes, and feta cheese.

Assemble the Salad

Once the salmon is cooked, let it rest for a couple of minutes, then flake it into large pieces and add to the salad. Drizzle with additional olive oil and lemon juice if desired, and toss gently to combine.

Serve

Plate the salad and serve immediately, garnished with extra feta, if desired.