Ingredients:
Makes 4 servings
For the salmon:
1 3/4 lb wild salmon, cut into 4 pieces
3 Tbs. extra virgin olive oil
2 Tbs. plain greek yogurt
2 Tbs. whole grain dijon mustard
2 Tbs. fresh lemon juice
salt and pepper to taste
For the sides:
2 Tbs. light olive oil
1 small spaghetti squash
2 cups spinach, chopped
Directions:
See next page
