Part 1: Preparing the Salmon and Vinaigrette

1. Prepare the Salmon: Remove the salmon fillets from the refrigerator about 20-30 minutes before grilling. This allows them to come to room temperature, which helps them cook more evenly. Pat the fillets completely dry with paper towels. This is a crucial step for achieving crispy skin and a good sear.
2. Season the Salmon: In a small bowl, combine the 2 tablespoons of olive oil, lemon zest, garlic powder, dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Rub this mixture generously over the flesh side of each salmon fillet.
3. Make the Vinaigrette: While the salmon marinates, prepare the dressing. In a mason jar or a medium bowl, combine all the vinaigrette ingredients: ½ cup olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, fresh herbs, salt, and pepper. If using a jar, secure the lid and shake vigorously until the dressing is well-emulsified. If using a bowl, whisk until everything is combined. Taste and adjust seasoning if necessary. Set aside.

Part 2: Grilling the Salmon

1. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400-450°F or 200-230°C). A hot grill is essential to prevent sticking and to get those beautiful grill marks.
2. Clean and Oil the Grates: Once the grill is hot, clean the grates thoroughly with a grill brush. Then, use a paper towel soaked in a high-smoke-point oil (like canola or avocado oil) and, holding it with tongs, wipe the grates. This creates a non-stick surface.
3. Grill Skin-Side Down: Place the salmon fillets skin-side down on the hot, oiled grates. Let them cook, undisturbed, for 4-6 minutes. Resist the urge to move them. The skin should become crispy and release easily from the grill when it’s ready to be flipped.
4. Flip and Finish Cooking: Carefully flip the salmon using a fish spatula. Cook for another 2-4 minutes on the other side, or until the salmon is cooked to your desired doneness. The internal temperature should read 130-135°F (54-57°C) for medium. The flesh should be opaque and flake easily with a fork. Be careful not to overcook it, as it will continue to cook slightly after being removed from the heat.
5. Rest the Salmon: Transfer the grilled salmon to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute throughout the fillet, resulting in a more tender and flavorful fish.

Part 3: Assembling the Salad

1. Combine Salad Ingredients: In a large salad bowl, combine the mixed greens, sliced cucumber, cherry tomatoes, red onion, and bell pepper.
2. Add Avocado and Cheese: Gently fold in the diced avocado and crumbled feta cheese just before you’re ready to serve to prevent the avocado from browning too much.
3. Dress the Salad: Drizzle about half of the prepared vinaigrette over the salad and toss gently to coat everything lightly. You can always add more dressing, but you can’t take it away.
4. Serve: Divide the dressed salad among four plates. Flake the rested salmon into large, beautiful chunks and arrange them over the top of each salad. Drizzle a little extra vinaigrette over the salmon if desired. Serve immediately.