Sprinkle fish with salt and pepper. Place fish, skin side down, on broiler pan coated with cooking spray; broil 12 minutes or until fish is flaky. Remove skin from fish and discard. Break fish into chunks.
Drizzle juice and Caesar dressing over salad greens, tossing to coat. Add onion and capers. Divide salad among 4 plates. Divide salmon chunks among salads and top with olives. Serve with toasted French bread.
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