Heat broiler. Place four 6-ounce salmon steaks on a broiler proof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Broil until cooked through but still slightly translucent in the center, 5–7 minutes. Plate on the spinach salad. Drizzle with grape seed oil and rice vinegar.
Rinse your spinach in the colinder. Add fresh spinach to a salad bowl or plate. Top spinach with tomatoes, cucumber, red onion, red pepper, and feta cheese. Toss..