Warm Salmon Salad À La Provençal

• 1 (3/4-pound) salmon fillet
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup fresh lemon juice
• 10 cup gourmet salad greens
• 1/2 cup finely chopped red onion
• 4 teaspoons capers
• 1/4 cup finely chopped black olives
• 4 (1 1/2-ounce) slices French bread, toasted

1. Preheat broiler.
2. Sprinkle fish with salt and pepper. Place fish, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from the fish; discard skin. Break fish into chunks.
3. Drizzle juice and Caesar Dressing With Flaxseed over salad greens, tossing to coat. Add onion and capers; toss gently to combine. Divide salad evenly among 4 plates. Divide the salmon chunks evenly among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half. Serve immediately.
4. Totals include Caesar Dressing with Flaxseed.

salmon fillet, salt, freshly ground black pepper, cooking spray, lemon juice, gourmet salad greens, red onion, capers, black olives, bread

Taken from www.myrecipes.com/recipe/warm-salmon-salad-la-provenal (may not work)