Ingredients

  • 8 cups torn Bibb lettuce
  • 1/4 cup fresh blueberries
  • 3 tablespoons capers, drained
  • 1 cup chopped peeled cucumber
  • 4 fresh dill sprigs
  • 1/4 cup snipped fresh dill
  • 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
  • 1/4 cup chopped hazelnuts
  • 2 tablespoons lemon juice, divided
  • 1/2 cup reduced-fat sour cream
  • 1 medium peach, peeled and sliced
  • 4 thin slices red onion, separated into rings
  • 1/4 cup finely chopped sweet red pepper
  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper.
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Step 2

  • Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
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Step 3

  • Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
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  • Length: 18 minutes

Step 4

  • In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
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Step 5

  • Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon.
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Step 6

  • Serve with dressing.