For a simple, refreshing summer dinner, I decided to serve a Greek salad with salmon sauteed in an olive oil, lemon and garlic sauce. Fresh oregano gave a burst of flavor to the sauce.

A secret to keeping the salmon juicy and flaky is to under cook it a little leaving the inside a little translucent. The salmon will continue to cook in its own heat when removed from the stove. Using a meat thermometer can help ensure perfect doneness: it should read between 110 to 115 degrees.

Helpful hints:

Any type of fresh salmon can be used.

4 chopped garlic cloves can be used instead of minced garlic.

Any type of lettuce can be used.

2 cups Romaine lettuce leaves torn into bite size pieces

1 tomato cut into 1-inch pieces

1 cup cucumber cut into 1/2 to 1-inch pieces

1/2 cup sliced onion

6 pitted black olives

4 tablespoons reduced-fat vinaigrette dressing

2 tablespoon olive oil

1 tablespoon lemon juice

2 tablespoon fresh oregano leaves or 2 teaspoons dried oregano

2 teaspoons minced garlic

3/4 pound salmon fillet

Salt and freshly ground black pepper

2 whole wheat pita breads cut into triangles

Divide lettuce between two dinner plates. Top lettuce with tomato, cucumber, onion and olives. Drizzle vinaigrette dressing over the salad. Mix olive oil, lemon juice, oregano and minced garlic together in a small bowl. Heat a medium-size skillet over medium high heat. Add the salmon skin side up and pour the olive oil mixture into the skillet. Saute 5 minutes, turn salmon over with skin down. Continue to cook 4 minutes. A meat thermometer should read 110 to 115 degrees.

Remove salmon, divide in half and place on the two plates with the salad. Spoon the remaining skillet sauce over the salmon. Sprinkle the salmon with salt and pepper to taste. Serve with the pita bread triangles.

Yield 2 servings. Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”/Tribune News Service