Dinner Monday night – Greek Salad with Oregano-Roasted Salmon – was perfect for summertime: it features tomatoes, which are starting to come into season, and only requires that the oven be on for a short while, which keeps the kitchen from getting too hot. Tony got this on the table, from start to finish, in 30 minutes. Here’s how he did it:

I started by doing all the prep work first, as I usually do: chopping the oregano, olives, chives, and Romaine lettuce and slicing the onions, tomatoes, and cheese. (We forgot to order cucumbers, so we skipped that step, but would definitely add them when we make this again.)

I then turned to the fish. I lined a baking pan with foil, put a rack into the pan, and laid about ten sprigs of oregano on the rack. I rubbed the salmon (a single fillet weighing about 3/4 of a pound) with olive oil…