Once cooked, move the salmon to a plate and allow it to cool for at least 15 minutes. To speed up the process, refrigerate the cooked salmon until it is completely chilled.

Transfer the salmon to a cutting board and chop it into chunks. Set aside or refrigerate until ready to use.

As the salmon bakes (or up to 3 days in advance), prepare the tzatziki sauce.

Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Chop the cucumber into small pieces using a sharp knife. Place the chopped cucumber into a colander and sprinkle it with salt. Set it aside while you’re preparing the rest of the recipe to allow any excess liquid to seep out of the cucumber, or for at least 15 minutes.

Transfer the chopped cucumber to a small bowl along with the rest of the ingredients for the tzatziki sauce. Stir well until everything is combined. Taste the tzatziki for flavor and add more vinegar or sea salt to taste. Refrigerate until ready to use. Tzatziki sauce can be stored in an airtight container in the refrigerator for up to 4 days.

If you’re like me and you prefer your greens chopped for ease of eating, transfer them to a cutting board and use a knife to chop them into smaller pieces (you’ll need to do this in batches if you’re making the full 10 ounces of greens).

Transfer the greens to a large bowl along with the halved cherry tomatoes, red onion, avocado, and feta cheese. Similarly, move the cooled and chopped salmon to the bowl with the salad. Add in the tzatziki sauce and toss everything together until the ingredients are coated with the sauce. Taste the salad for flavor and add a drizzle of lemon juice, a little olive oil or balsamic vinegar if you’d like. I like to add a sprinkle of sea salt.