• 4 5-ounce salmon fillets, center cut
• 1 1/2 teaspoons dried oregano, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper, divided
• 1/8 teaspoon chili flakes
• 3 tablespoons extra virgin olive oil
• 1 medium red onion (1/4 of the onion sliced for herb salad, remaining onion diced for rice)
• 1/2 cup green olives, pitted and crushed or chopped
• 5 garlic cloves, minced
• 1 cup basmati rice
• 2 cups vegetable stock (preferably low sodium)

Walnut Herb Salad:

• 1/2 cup flat leaf parsley, washed and dried
• 1/3 cup toasted walnuts
• 1/4 red onion, halved and thinly sliced (remaining onion used in rice)
• 1 tablespoon extra virgin olive oil
• Juice of half lemon, plus wedges, for serving
• Kosher salt and black pepper