Method

1. Combine salmon, oil, half the mint, paprika and oregano in a large bowl. Season.
2. Heat a large frying pan over medium-high heat. Cook salmon for 2-3 mins each side for medium or until cooked to your liking.
3. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
4. Heat rice following packet directions. Divide among serving plates. Top with salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide salad among the plates. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind..