Prepare the dressing ahead of time so the flavors have time to meld. In a small bowl, combine all the dressing ingredients together. Whisk until smooth. Store in the refrigerator until ready to serve.

Prepare salmon next. Preheat oven to 425 degrees F. Line a roasting pan or baking sheet with aluminum foil. Place salmon fillets skin-side down on foil. In a small bowl, mix together dill, oregano, salt, and pepper. Sprinkle seasoning mixture over salmon. Bake for 8 to 10 minutes for each 1-inch thickness of salmon. Salmon is done when it flakes easily with a fork.

While salmon is cooking, put salad together. In a medium size bowl, mix together cucumber, tomatoes, onion, vinegar, oil, oregano, and dill. Put lettuce in a large serving bowl. Top with cucumber mixture. Add goat cheese and olives. Cut salmon into bite-size pieces and add to salad (or serve a whole 3-ounce cooked salmon fillet on a plate with each salad. Drizzle with tahini yogurt dressing. Serve with a whole grain roll or a slice of crusty bread.