• 3 bunches fresh spinach, approx. 5oz
  • 2 C cherry tomatoes, halved
  • 1 1/2 lb fresh salmon, rinsed & at room temperature.
  • 2 lemons, slice one width wise into rounds, cut 2nd one in half
  • 1T fresh dill
  • 1/4 t sea salt
  • 1/4 t pepper


  • Place spinach in the bottom of 11” skillet & place 1 cup tomatoes on top of spinach.
  • Place salmon on top of tomatoes & squeeze lemon juice over salmon. Sprinkle dill, salt, and pepper over food in pan.
  • Top salmon w/lemon rounds & place second cup of tomatoes over salmon.
  • Cover & place on burner on medium heat. Cook for approx. 15 minutes.
  • Reduce heat to low and cook an additional 7 minutes per 1-inch of thickness of the salmon or until center reaches desired level of doneness.
  • Serves 5

1 serving counts as: 1 protein, 1/2 vegetable

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