Preheat your oven to 425°F. Lightly oil a cast iron pan with 2 teaspoons of olive oil and place in the oven while it preheats.
As the oven preheats, lightly oil the salmon filets with 2 teaspoons of olive oil. After oiling the salmon, sprinkle it with ½ teaspoon of salt before sprinkling the Tangerine Hibiscus Rub onto the filets. You want the entire flesh of the fish to be covered with the rub. Set aside the salmon until the oven is heated to 425°F.
Next create the salad dressing by adding ¼ cup of olive oil, vinegar, lemon juice, garlic, oregano, ½ teaspoon salt, and ½ teaspoon freshly ground pink peppercorns to a jar. Put on a lid and shake until combined.
Splash 3 tablespoons of this dressing on the salmon filets.
When the oven comes to temperature, carefully add the salmon to the preheated cast iron pan skin side down-- if your filets have skin. Roast until cooked to 125°F--which should be between 8-12 minutes. Total cook time will depend on the thickness of salmon.
As the salmon roasts, add the lettuce, tangerine, bell pepper, red onions, and feta to your salad bowl.
Toss with about half the remaining vinaigrette. A good salad is always well seasoned, and this includes salt and pepper. Sprinkle your salad with sea salt and pink peppercorn. Start with a little, toss, and then taste. Add more salt, pepper, and vinaigrette a little bit at a time, until the salad meets your delishness barometer!
Divide between 4 plates or shallow bowls. When the salmon is roasted, place 1 filet on top of each salad. Serve immediately.
