• Mix all of the marinade ingredients together in a medium bowl. Remove 4 Tablespoons of the marinade to a separate medium bowl for the salad.
  1/3 cup olive oil, 3 Tablespoons red wine vinegar, Juice from 1 lemon, 4 garlic cloves, 4 Tablespoons fresh dill, 2 Tablespoons fresh parsley, 2 teaspoons dried oregano, 1/2 teaspoon EACH: dried basil and dried thyme, Pinch of red pepper flakes, 1 teaspoon kosher salt, 1/4 teaspoon pepper
• Add the salmon to the marinade and turn to coat. Cover and marinate in the refrigerator for at least 20 minutes, or up to 12 hours.
  4 (5-6 ounce) salmon fillets
• While it’s marinating, make the Greek Salad. Combine all of the ingredients with the reserved dressing and toss well. Refrigerate until serving.
  1 English cucumber, 1 roma tomato, 1/4 cup red onion, 1 avocado, 4 ounces feta cheese

Grill Salmon

• Brush the grill grates with oil then heat the grill to medium heat (375-400°F). Place the salmon on the grill flesh-side-down. Cover and cook 4-5 minutes, until the salmon easily releases from the grill grates. Use a fish spatula to flip the salmon and continue to cook for another 2-3 minutes with the grill closed, until the internal temperature reaches 125-130°F for medium-rare or 130-135°F for medium flaky salmon.

Bake Salmon

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the salmon on the baking sheet and bake in the preheated oven until the internal temperature reaches 125-130°F for medium-rare or 130-135°F for medium flaky salmon, 10-15 minutes. Cook times will vary depending on the size of your salmon.
• Serve the salmon with the Greek salsa and optional rice, orzo, or pasta. Drizzle with balsamic glaze and top with fresh chopped parsley.