Ingredients
1 salmon fillet (1 pound)1/2 teaspoon salt1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided2 tablespoons lemon juice, divided4 fresh dill sprigs1 cup chopped peeled cucumber1/2 cup reduced-fat sour cream1/4 cup finely chopped sweet red pepper1/4 cup snipped fresh dill3 tablespoons capers, drained8 cups torn Bibb lettuce1 medium peach, peeled and sliced1/4 cup chopped hazelnuts1/4 cup fresh blueberries4 thin slices red onion, separated into rings
Preparation
Place salmon on a greased 15x10x1-in. baking pan; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice.
Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.
