Cook your salmon using your preferred method until it's flaky and opaque. Let it cool before flaking it into bite-sized pieces.

Whisk together olive oil and lemon juice in a small bowl, add salt and pepper to taste, and set aside.

In a large mixing bowl, layer arugula or mixed greens, cherry tomatoes, cucumber, sliced radishes, and roasted red bell peppers.

Gently flake the cooled salmon and sprinkle it over the layered vegetables.

Drizzle your prepared dressing over the salad, tossing gently to coat.

Sprinkle the crumbled feta cheese over the salad and serve.