1package romaine hearts,chopped or packaged salad mix
Juice of 1 lemon
Preheat your broiler to high and adjust the oven rack to the second from the top position. Place a baking or cooling rack on a baking sheet and arrange salmon filets on top. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
Place salmon in the oven and let cook until it is easily flaked with a fork and has turned an opaque pink throughout. I like mine a little crispy on top and it took about 20 minutes to cook perfectly. It will continue to cook a little after you take it out of the oven, so you may want to cut back on the cooking time slightly. Allow the salmon to rest while you assemble the rest of the salad.
In a large bowl combine chopped romaine hearts, cucumber, and almonds. Top with salmon and lemon juice and drizzle lightly with olive oil. This will make about four servings.