1 pound salmon fillet

10 cups salad greens

1/4 cup sliced black olives

1/4 cup finely chopped red onion

1 yellow or red pepper, diced

1-2 cups tomatoes, diced

1/4 cup fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

fresh basil to taste

any oil-based salad dressing to taste

feta or freshly grated Parmesan cheese to taste

Place salmon fillet, skin side down, in a non-stick pan (add olive oil if necessary). Cook on medium-high heat for 5 minutes. Turn fillet, removing skin with spatula. Cook another 5 minutes or until flaky. Remove from pan and cut salmon into small bite-size chunks. In a large bowl, mix salad greens, black olives, onion, pepper, tomatoes, lemon juice, salt, pepper, basil and salad dressing. Serve into individual bowls and top with salmon and cheese. Serves 4.