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Add the Greek yogurt into a bowl, finely grate in the garlic, add in the lemon juice, olive oil, dried dill and season with sea salt and a generous portion of black pepper, whisk together until you end up with a creamy sauce, set aside
Add the arugula into shallow bowls, topped off with thinly sliced red onions, thinly sliced cucumbers and the cherry tomatoes cut in half
Heat a nonstick fry pan with a medium-high heat
Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with garlic infused olive oil and rub all over, season each fillet with sea salt and black pepper, just on one side
Once the pan is nice and hot add in the salmon fillets, cook for 3 minutes per side or until just cooked through
Top off each salad with a salmon fillet and spoon the yogurt dressing over the salads, enjoy!