Pierce potatoes with a knife and place in boiling water for 7 – 10 minutes. Remove from water and let cool.
Place salmon portions on a baking sheet and season with salt & pepper to taste. Bake for 30 minutes.
Cut cooled potatoes into one-inch thick slices.
Meanwhile, heat a grill pan over medium high heat for 2 – 3 minutes.
Brush olive oil on one side of the potatoes and red onion slices. Place oiled side down on the grill pan and cook 2 – 3 minutes. Brush the other side with olive oil and turn. Cook and additional 2 minutes and remove from the pan.
Toss the lettuce with the Greek vinaigrette and divide evenly to cover the bottom of two plates.
Place potatoes, red onion, hummus, feta, and olives around the edge of the plate. Place the salmon in the center of the plate.
