Baked Salmon with Lemon Spinach Sauce

Ingredients:
-  2 pounds wild Alaskan or Washington Salmon, fresh
-  1/2 cup green onion, chopped
-  1 lemon
-  1 cup spinach, fresh, chopped
-  2 teaspoons garlic, chopped
-  1/4 cup lemon juice
-  1 1/2 tablespoons extra virgin olive oil

Preparation:
-  Preheat oven to 350 degrees F.  Rinse fish; pat dry, cut into eight 4-oz pieces, if necessary
-  Cut 8 square pieces of aluminum foil.  Lay each piece of salmon on a piece of foil.  Place some
   green onions (chopped) and 1 lemon slice on each piece of salmon.
-  Sprinkle with pepper and salt to taste, being sure to use salt sparingly.  Fold the foil around the fish,
   and fold the eyes over to seal.  Bake for 1 hour.
-  While fish is cooking, make the sauce by chopping spinach and garlic in  a food processor.  Add
    lemon juice, and process until blended.
-  Slowly add olive oil to spinach mixture until completely blended.  Season with salt and pepper to
   taste
-  Remove fish from oven.  Unwrap the foil, remove fish, and place on individual serving plates.
   Spoon spinach sauce over top.

Serves 8
Prep Time: 20 minutes
Total Time: 1hour, 20 minutes

Nutrition Facts
Calories:  160
Calories from Fat: 60
Total Fat: 7g
Saturated Fat:  1.5g
Cholesterol:  55mg
Sodium:  60mg
Total Carbohydrate:  2g
Dietary Fiber:  Less than 1g
Sugars:  Less than 1g
Protein:  23g
Vitamin C: 15%
Calcium:  6%
Vitamin A:  10%
Iron:  4%

Lentils with Garden Vegetables, Avocado, Walnuts and Hummus (From BevCooks.com)

Ingredients:

* 1/2 cup uncooked French green lentils, picked over for any stones
* 2 Tbs. extra-virgin olive oil
* 3 cloves garlic, minced
* 1/4 to 1/2 bunch asparagus, ends trimmed, sliced into small pieces
* 6 cups chopped garden greens (I used swiss chard, kale and spinach)
* 1/2 avocado, sliced
* 2-4 Tbs. favorite hummus
* 2-4 tsp samal oelek
* small handful of toasted walnuts
* coarse salt and freshly ground pepper

How to Cook:

Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. 

Heat the oil in a large sauté pan over medium-high. Add the asparagus and sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the remaining chopped garden greens and sauté until wilted, 2 minutes.  Season with a little salt and pepper if needed.

Serve lentils with sautéed greens, topped with avocado slices, a dollop of hummus and a little sambal oelek.

And the walnuts.