Combine tomatoes, olives, cucumber, radish, onion, fetta and mint leaves in a bowl. Drizzle with lemon juice and 1 tablespoon oil, toss gently and set aside.
Heat remaining oil in a non stick frypan and cook John West Salmon following packet directions.
Serve salmon fillets with salad and lemon wedges.
Try this dish with Greek style roast baby potatoes. Toss halved baby chat potatoes in olive oil, rosemary and a few whole garlic cloves and roast until golden.