Greek Tomato Salad with Salmon

• 1 lb salmon fillet, cut into four pieces Note: slice your salmon fillet with a sharp knife before you cook it.
• olive oil
• coarse salt
• 15 ounce can chickpeas, drained and rinsed well
• 1/2 cup cucumber, cut in small dice
• 1/2 cup bell peppers, any colors, cut in small dice
• 1/2 cup tiny cherry tomatoes, sliced in half if larger
• 1/2 cup feta cheese, cut in small dice
• 1/2 cup canned or marinated artichoke hearts, chopped
• 1/2 cup pitted olives, halved
• 1/2 cup red onion slivers
• 2 tsp fresh thyme leaves
• 2 Tbsp fresh parsley, chopped
• 4 handfuls baby arugula

dressing

• 5 Tbsp extra virgin olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1 tsp Dijon mustard
• 1/2 tsp honey
• pinch of salt, to taste