Spread cream cheese on 1 side of 2 tortillas; top with dill, salmon, and remaining tortillas.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet; keep warm. Repeat procedure with remaining quesadilla.
Cut each quesadilla into 8 wedges; top each wedge with about 2 teaspoons tomato.
Oxmoor House Healthy Eating Collection