Yeild -- 6 Servings 

• 1 can (14 3/4 oz) red salmon, drained, deboned, flaked
• 1 cup thinly sliced celery
• 2 tbsp chopped sweet pickle
• 2 tbsp snipped fresh chives
• 1 tbsp chopped green pepper
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp lemon-pepper seasoning
• 6 medium tomatos
Combine salmon, celery, pickle, chives, and green pepper in bowl.
In another bowl, combine, mayonnaise, lemon juice, salt, and lemon pepper.
Add to salmon mixture and mix gently. Cover and refridgerate 2 hours.
Core tomatos; cut each into 4 -6 wedges, careful not to cut all the way through.
Place tomatos on a bed of lettuce on salad plates, and top with salmon salad. 
Ready to serve.