In a medium-sized baking dish, whisk together ¼ cup of olive oil, 2 tablespoons of lemon juice, and a splash of red wine vinegar. Season with salt and freshly cracked pepper to taste.

Place your wild-caught salmon fillets into the marinade, ensuring each piece is evenly coated. Let them sit at room temperature for 20 to 30 minutes.

In a separate bowl, mix together ½ cup of Greek yogurt and 2 tablespoons of mayonnaise. Stir in 2 tablespoons of freshly chopped dill, 1 minced garlic clove, and another squeeze of lemon juice.

Gather a mixing bowl and add 1 cup of halved cherry tomatoes, 1 finely diced cucumber, and a handful of sliced Kalamata olives. Toss in ¼ cup of feta cheese and finely chopped red onion.

Preheat your oven to 400°F (204°C). Once preheated, transfer the marinated salmon fillets onto a lined baking sheet. Bake for 12 to 15 minutes until they turn opaque and easily flake with a fork.

Once your salmon is perfectly baked, plate them up with a generous dollop of the creamy dill sauce on top. Surround the salmon with your vibrant salsa.