Ingredients: 
  • 4 (3-ounce) boneless, skinless salmon fillets
  • 1 teaspoon lemon zest
  • 1 pound strawberries, diced
  • 2 kiwi, peeled and diced
  • 1 cucumber, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons lemon juice, divided
  • 1 pound baby spinach leaves, rinsed but not dried
Instructions:
  1. Preheat the oven to 350°F.
  2. Place salmon on a baking sheet and sprinkle with lemon zest.
  3. Bake 15 to 18 minutes or until cooked through.
  4. Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside.
  5. Heat a large, high-sided skillet over medium heat.
  6. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally.
  7. Stir in remaining lemon juice.
  8. Divide spinach among plates.
  9. Top with salmon and salsa and serve.
Nutritional Info: 
Per Serving (Serves 4): 240 calories (50 from fat), 6 g total fat, 1 g saturated fat, 45 mg cholesterol, 220 mg sodium, 29 g carbohydrates, (9 g dietary fiber, 10 g sugar), 21 g protein.
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