Deseed tomatoes and peel and chop garlic, put in a food processor and blend with olive oil, cider vinegar, oregano and seasoning until smooth. Keep to one side. Shred lettuce, peel and dice cucumber, celery and deseeded tomatoes, place in a bowl with sliced olives and chopped dill. Coat with French dressing and leave to macerate for 10 mins or so. Season salmon fillets with salt and pepper. Put oil and butter in a frying pan over medium heat, until butter is melted and foaming, then turn up the heat. Add the salmon fillets to the pan, skin-side-down, fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, and drizzle with juice from lemon. Spoon salad mix onto the centre of the plate, top with salmon with dressing to one side. Garnish with seasonal mixed leaves
Top tip: Heat the vinaigrette slightly to enhance tomato flavour and deepen the colour of the dressing.