Place salmon fillets in a large baking dish; drizzle with olive oil and season with salt and pepper. Bake for 15 minutes or until fish flakes easily when tested with a fork. Remove salmon fillets from the oven; allow them to cool then place them in a medium bowl and flake into bite-sized pieces.
In a small bowl, combine next 5 ingredients (lemon juice through garlic); pour mixture over flaked salmon and toss to combine.
Arrange salad greens on dinner plates; top with a scoop salmon mixture then garnish with chopped red onion.
In a small bowl, whisk together vinegar, honey and dill; salt and pepper to taste. Pour dressing over the salad and serve.
Notes
SERVING SUGGESTION: A relish tray of carrot and celery sticks, cherry tomatoes, and cucumber spears.NUTRITION: 250 Calories; 8g Fat; 34g Protein; 9g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.