Creamy Feta Dressing with Greek-Inspired Salmon Salad

1. Prepare the Creamy Feta Dressing: In a wide mouth jar, add the extra virgin olive oil, Dijon mustard, garlic cloves, honey, Athenos feta crumbles, freshly squeezed lemon juice, dried oregano, kosher salt, and freshly ground black pepper.
2. Using an immersion blender, blend the dressing ingredients until smooth. (The dressing keeps well in the fridge for 3-5 days).
3. Prepare the salad components: Shred the romaine lettuce, wash the baby arugula, thinly slice the mini cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh dill.
4. Cook the salmon: Air-fry the 2 salmon fillets until cooked through and flaky (approximately 4-6 oz each, usually 10-15 minutes).
5. Assemble the salad: In a large bowl, combine the shredded romaine lettuce, baby arugula, sliced mini cucumber, halved cherry tomatoes, and thinly sliced red onion.
6. Top the salad with the 2 tablespoons of Athenos feta crumbles and fresh dill.
7. Place the air-fried salmon fillets on top of the salad.
8. Drizzle generously with the prepared Creamy Feta Dressing and serve.