*** Grilled Salmon with Oregano Oil, Avocado Tzatziki Sauce, and Grilled Lemons

• 1/4 cup plus 2 Tbsp olive oil
• 2 Tbsp fresh oregano leaves
• kosher salt
• freshly ground black pepper
• 4 (6 oz) salmon fillets
• 2 lemons, halved
• Avocado Tzatziki
• 2 ripe Hass avocados, peeled, pitted, and chopped
• 2 cloves garlic, chopped
• 1 serrano chile, chopped
• 1/4 cup Greek yogurt
• grated zest and juice of 1 small lemon
• 1/2 English cucumber, finely diced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• kosher salt
• freshly ground black pepper

For the tzatziki:

Put the avocados, garlic, serrano, yogurt, lemon zest, and lemon juice in the bowl of a food processor and process until smooth. Transfer the mixture to a medium bowl, stir in the cucumber and parsley, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.

Salmon:

Heat your grill to high.

Combine 1/4 cup of the oil and the oregano in a blender and blend until smooth. Season with salt and pepper.

Brush the fillets on both sides with some of the oregano oil and season with salt and pepper. Grill the salmon for about 3 minutes per side, until slightly charred and cooked to medium, brushing with more of the oil every 30 seconds.

While the fish is grilling, brush the cut sides of the lemons with the remaining 2 tablespoons olive oil and grill, cut side down, until lightly golden brown, 2 minutes.

Serve the fillets with a dollop of avocado tzatziki and squeeze the juice from the grilled lemons on top.