Ingredients
1 1/2 pounds salmon fillets (ask for skin to be removed)
1/4 teaspoon salt
1/8 teaspoon pepper
1 (10-ounce) can diced tomatoes with lime juice/cilantro (well drained)
1/2 cup light mayonnaise

Steps

1. Cut salmon into 4 servings; season with salt and pepper. Wash hands.
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine tomatoes and mayonnaise in medium bowl.
3. Coat both sides of salmon, using tongs, with tomato mixture and place in sauté pan. Add remaining tomato mixture to pan. Cover and cook 3–5 minutes on each side or until fish is opaque and separates easily with a fork. Cook time will vary depending on the thickness of the fillets. Serve.

CALORIES (per 1/4 recipe) 420kcal; FAT 28g; CHOL 110mg; SODIUM 790mg; CARB 6g; FIBER 1g; PROTEIN 34g; VIT A 8%; VIT C 20%; CALC 4%; IRON 4%

Ingredients
1 (10-ounce) bag fresh spinach
1 tablespoon butter
2 (8.8-ounce) pouches pre-cooked long and wild grain rice
2 tablespoons shredded Parmesan cheese (optional)

Steps

1. Place spinach and butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes.
2. Stir in rice and microwave 4 more minutes.
3. Let stand 2 minutes, fluff with fork, and then sprinkle with cheese. Serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 6g; CHOL 10mg; SODIUM 490mg; CARB 38g; FIBER 2g; PROTEIN 6g; VIT A 140%; VIT C 35%; CALC 10%; IRON 15%