Gently combine the salad ingredients in a bowl, and then set aside. Brush the salmon lightly with olive oil and season with salt and pepper. Cook on a lightly oiled or non-stick grill over medium-high heat about 3-4 min. per side. Divide and mound the salad in the centre of 4 dinner plates. Top with a piece of salmon. Garnish with lemon wedges and oregano sprigs.
Note: To blanch wax beans, cook in boiling water 2 minutes, and then remove and plunge into ice-cold water to stop the cooking. Drain again and pat dry.