Pat the salmon dry. Use paper towels to remove excess moisture, especially on the skin. This helps you get crisp, well-browned fish.

Season the salmon. In a small bowl, mix 1 tablespoon olive oil, minced garlic, cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and a few grinds of pepper. Rub this over the salmon. Zest half a lemon over the fillets and let them sit while you prep the salad.

Make the cucumber salad base. In a large bowl, combine sliced cucumbers, cherry tomatoes, red onion, and olives if using. Sprinkle with a pinch of salt and let it rest for 5 minutes to draw out some moisture.

Whisk the dressing. In a small bowl, whisk 2 tablespoons olive oil, 1 tablespoon red wine vinegar, juice of half a lemon, a pinch of salt, and pepper. Taste and adjust acidity. You want it bright and zippy.

Toss and finish the salad. Add the dressing to the vegetables. Fold in dill, parsley, and mint if using. Top with crumbled feta. Set aside. The salt and acid will slightly soften the onions and season the cucumbers.

Heat the pan. Place a large skillet (cast iron or stainless) over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, you’re ready to cook.

Cook the salmon skin-side down first. Place fillets skin-side down and press gently with a spatula for 10 seconds to prevent curling. Cook 4–6 minutes, depending on thickness, until the skin is crisp and the color changes halfway up the sides.

Flip and finish. Turn the salmon and cook 1–3 minutes more, until just opaque in the center or 125–130°F for medium. Squeeze a little lemon over the top.

Plate and serve. Spoon cucumber salad onto plates, set salmon on the side or on top, and drizzle any extra dressing around. Add more herbs or feta if you like.

Optional sides. Serve with warm pita, couscous, or quinoa to make it a fuller meal. A spoonful of plain Greek yogurt with lemon and pepper is a nice touch, too.