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Preheat your oven to 400 degrees F.
In a small bowl, mix together 2 Tablespoons of the olive oil, lemon zest, lemon juice, garlic, dill, oregano, salt and pepper.
Pat the salmon dry with a paper towel, then season the salmon on both sides with salt and pepper.
Lay skin side down in a cold, oven safe skillet.
Place the skillet on a burner on medium high heat for 4 minutes to start to crisp the skin.
Top each of the salmon filets with ⅓ of the coarse marinade and the thinly sliced lemons. Reserve the final third of the marinade for the feta topper.
Add the cherry tomatoes and sliced shallot to the pan.
Place in the preheated oven and bake for 5 minutes or until the salmon reaches an internal temperature of 145 degrees F.
In a separate small bowl, add the final third of the coarse marinade with the feta and the remaining 1-2 tablespoons of olive oil.
Remove the pan from the oven, add on top of orzo or rice, and top with marinated feta.