In a medium bowl, combine the salmon fillets with oregano, minced garlic, olive oil, and lemon juice. Season the mixture with kosher salt and cracked black pepper, making sure to coat the fillets evenly. Allow the salmon to marinate for about 5 minutes while you heat your skillet.

Preheat a cast-iron skillet over medium-high heat and add a splash of olive oil. Carefully place the salmon skin-side down in the skillet and cook for approximately 5 minutes or until golden brown. Gently flip the fillets and continue cooking for another 2-3 minutes, ensuring the salmon is firm to the touch yet still moist.

In a separate bowl, mix together the halved cherry tomatoes, sliced green California ripe olives, diced cucumber, chopped parsley, and basil. Sprinkle in crumbled feta cheese and drizzle with olive oil. Toss everything gently to combine, adding salt and pepper to taste.

Once your salmon is perfectly cooked, transfer the fillets to a serving platter. Generously top each piece with the colorful vegetable mixture. You can serve the Mediterranean Salmon warm or allow it to chill for a delightful salad presentation.