Northwest Salmon Salad

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

1. Place salmon on a greased
2. ; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
3. Bake, uncovered, at 425u0b0 for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
4. In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
5. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

salmon fillet, salt, ground pepper, lemon juice, dill sprigs, cucumber, sour cream, sweet red pepper, dill, capers, bibb lettuce, peach, hazelnuts, fresh blueberries, thin slices red onion

Taken from www.tasteofhome.com/recipes/northwest-salmon-salad/ (may not work)