Grilled Salmon Garden Salad

Preheat a clean, lightly oiled grill or grill pan to medium-high heat.

Pat salmon dry and brush with 1 tablespoon of olive oil.

Season salmon with half the salt and pepper.

Grill skin-side down for 4–5 minutes, then flip gently.

Cook for 2–4 minutes more, until the thickest part reaches 145°F.

Whisk lemon juice with remaining olive oil, salt, and pepper.

Divide greens, tomatoes, cucumber, carrot, and olives between two bowls.

Drizzle with dressing and gently toss.

Top each salad with salmon and sprinkle with Parmesan.