Thursday, May 26, 2011
Baked Salmon with Spinach Tomatoes and Mushrooms
4 salmon fillets (4oz each) Or fillet
2 cups chopped fresh spinach (or more if fillet)
1 cup chopped mushrooms
1 medium tomato (or more)
1/3 cup Kraft Sun-Dried Tomato Vinaigrette
Preheat oven to 375
Place salmon in a 9 x13 baking dish, sprayed with your misto.
Mix the remaining ingredients until well blended; spoon over Salmon.
Bake for 20-35 minutes or until salmon easily flakes when tested with fork.
190 Calories, 7g Fat, CHOL 60mg, Sodium 320mg, Carbs 5g, Sugar 3g, Protein 24g.
"Any experience can be transformed into something of value. Everything depends on the way you look at things. You cannot have the success without the failures.