Ingredients:

Salad:

1 tablespoon olive oil

1 pound salmon fillets

4 cups salad greens

1/2 cup Italian dressing

1/2 cup canned artichoke hearts, drained and chopped

1 large ripe tomato, chopped

1/4 cup diced red bell pepper

1 lemon, cut in wedges

Cucumber Dill Dressing

1/4 cup peeled seeded, and finely chopped cucumber

1 tablespoon finely chopped red onion

3 tablespoons mayonnaise

2 tablespoons sour cream

1/2 teaspoon Dijon mustard

dash of lemon juice

1/4 teaspoon dill weed

Salt and pepper to taste

Directions:

Heat a grill to medium-high and brush it with the olive oil. Grill the salmon 4-6 minutes on each side, or until cooked through, turning once.

In a large salad bowl, toss the greens with the Italian dressing. Divide the greens among 4 individual serving plates or bowls. Arrange the artichokes, tomato, and bell pepper over the greens. Place a salmon fillet on top of each salad. Spoon the cucumber dressing over the salad.

Divide the greens among 4 individual serving plates or bowls. Arrange the artichokes, tomato, and bell pepper over the greens.
Place a salmon fillet on top of each salad. Spoon the cucumber dressing over the salad.

To make the cucumber dill dressing, combine all ingredients and mix. Chill.