Feta-Stuffed Salmon Salad

In a large bowl, combine cheese, chopped shallot, chopped spinach, half the tomato, half the lemon zest, half the vinaigrette, and a drizzle of olive oil. Season filling with salt and pepper.

Pat salmon dry with paper towels. Place, skin sides down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh side (be careful not to cut through the skin!). Rub all over with oil; season with half the oregano (all for 4 servings), salt, and pepper. (Make sure to season inside the cut too!)

Place salmon, skin sides down, on a baking sheet. Stuff salmon with filling (it’s OK if they seem overstuffed). Roast on middle rack until salmon is cooked through and cheese is lightly browned, 12-15 minutes. (Reserve bowl used for filling.)

Meanwhile, in a small bowl, combine sliced shallot, juice from half the lemon, 2 TBSP water (4 TBSP for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper; stir until sugar and salt have dissolved. Microwave for 30 seconds; stir again, then set aside to pickle. In a second small bowl, whisk together remaining vinaigrette, remaining lemon zest, 2 TBSP olive oil (4 TBSP for 4), 1⁄4 tsp sugar (1⁄2 tsp for 4), and a big squeeze of lemon juice. Season dressing with salt and pepper.