Ingredients

• 1 salmon fillet
• 1 large square parchment paper
• 2 teaspoons dijon mustard
• 1 teaspoon low sodium soy sauce
• 2 lemon slices

Instructions

1. Preheat oven to 375 F.
2. Lay fish onto one side of parchment.
3. Spread mustard over fish and drizzle with soy sauce.
4. Arrange lemon slices on top of filet.
5. Fold other half of parchment over fish and roll edges tight to seal and keep closed.
6. Bake until the fish is cooked through, about 12 minutes.

Spinach, Mushroom, and Red Pepper Sauté

Ingredients

• 2 teaspoons olive oil
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, cut into ½-inch squares
• ½ pound mushrooms, thinly sliced
• 8 cups packed fresh spinach leaves
• ½ teaspoon salt
• ¼ teaspoon marjoram

Directions

1. In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
2. Add the bell pepper and mushrooms, and cook, stirring frequently, until the vegetables are tender, about 7 minutes.
3. Add the spinach and sprinkle with the salt and marjoram. Cover and cook, stirring the spinach occasionally, until the spinach is wilted, about 4 minutes.

Nutrition per serving: 70 calories, 3g total fat (0g saturated), 3g dietary fiber, 9g carbohydrate, 4g protein, 340mg sodium.