Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.
Nutrition information per serving: 280 calories; 150 calories from fat (54 percent of total calories); 17 g fat (2.5 g saturated, 0 g trans fats); 15 mg cholesterol; 22 g carbohydrate; 3 g fiber; 2 g sugar; 13 g protein; 870 mg sodium.