Grilled Salmon & Cucumber, Fresh Herb & Feta Salad

Preheat a grill or grill pan to medium-high (400 degrees F to 450 degrees F). Pat fish dry with paper towels; sprinkle evenly with seasoning blend and 1/2 teaspoon of the salt. Place fish, flat sides up, on oiled grates; grill, covered, 4 minutes. Using a spatula, turn fish 90 degrees; grill, covered, 1 minute. Turn fish over; grill, covered, until desired degree of doneness, 3 to 4 minutes for medium. Remove from grill; cover with aluminum foil to keep warm.

Whisk together onion, oil, lemon juice, Dijon and remaining 1/4 teaspoon salt in a large bowl. Add lettuce, tomatoes, cucumbers, basil and dill; toss to coat. Divide salad mixture evenly among 4 plates; top with fish, cheese and pistachios.