Salmon Salad with Creamy Basil Dressing

Whisk together yogurt, basil, sugar, pepper and 2 tablespoons lemon juice. Chill until ready to use.

Place salmon skin-side-down on a foil-lined baking sheet. Drizzle with the remaining lemon juice and season to taste with salt and pepper.

Broil on high for 8 to 10 minutes, or until fish flakes easily with a fork.

Remove from pan (skin should stick to foil) and flake with a fork.

Divide lettuce blend into four portions, add flaked salmon and drizzle with 2 tbsp of dressing per salad. Top with 2 cherry tomatoes and 2 cucumber slices per salad.  

Keep leftover dressing in a sealed container in the refrigerator. 