Greek Salad with Oregano-Roasted Salmon

1 tbsp chopped oregano, plus 7 oregano sprigs
1-1 ½ pound salmon fillet
½ cup plus 2 tbsp extra virgin olive oil
kosher salt and freshly ground black pepper
3 tbsp fresh lemon juice
¾ cup pitted kalamata olives, chopped
1 head romaine lettuce, coarsely chopped
2 small tomatoes, cut into wedges or larger chunks
1 kirby cucumber, cut into ½ inch dice
½ small red onion, thinly sliced
2 tbsp chopped chives
6 ounces feta cheese, sliced

Preheat oven to 450 degrees. Set rack over a baking sheet and arrange the oregano sprigs in center. Rub the salmon all over with 2 tbsp of the olive oil and season with salt and pepper. Place the salmon skin side up on top of the oregano sprigs and roast for 12-15 minutes, until salmon is just cooked through. Let cool slightly, then discard the oregano sprigs and salmon skin. Break the salmon into large pieces.

Meanwhile in a large bowl, combine the chopped oregano and lemon juice. Gradually whisk in the remaining ½ cup of olive oil, then whisk in the olives and season with salt and pepper. Reserve 2 tbsp of the olive vinaigrette. Add the lettuce, tomatoes, cucumber, red onion, and chives to the large bowl and season with salt and pepper. Toss to coat.

Transfer the salad to a platter. Top with the salmon and feta. Spoon the reserved olive vinaigrette over the salmon and serve