Oven poached Dill Salmon with Spinach

Recipe courtesy of Canadian Running Magazine.

Poached Salmon
4 portions, 6 oz each salmon fillets
1 tbsp olive oil
Salt and pepper
Several sprigs of fresh dill, chopped
2 tbsp fresh dill, chopped (reserve)
2 C vegetable broth
Method:
Pre-heat oven to 190C (375F).
Rub the bottom of a shallow baking dish with olive oil. Season fish fillets with salt and pepper. Arrange salmon in dish. Add broth and a few sprigs of dill to the pan. Roast for 12 – 15 minutes covered.
Remove fish from the oven. Spoon pan juices over fish and transfer to a platter. Top fish with tartar sauce, reserved dill and serve with side of wilted spinach.
Count as 4 protein per portion

Yogurt Tartar sauce
1 C non-fat plain yogurt
2 tbsp red onion, finely minced
2 tbsp pickles, finely chopped
1 tbsp lemon juice
1 tbsp flat leaf parsley
½ tbsp dill, chopped
1 tbsp Dijon mustard
Pepper and salt
Method:
Combine all the ingredients in a bowl.
Mix well with a whisk and refrigerate until ready to serve.
Spoon over poached salmon.
Count as ½ dairy or ½ protein per portion

Wilted Spinach with Garlic
2 tbsp extra virgin olive oil
1 tsp lemon juice
1 tbsp garlic, minced
1 pinch salt
1 pinch ground pepper
1 pinch ground cumin
1 packed cup baby spinach, well washed
2 tbsp toasted walnut pieces
1tbsp water
Method:
In a bowl, mix the olive oil, lemon juice, cumin, garlic, salt and pepper.
Place the spinach in a large sauté pan over medium heat and add water. Mix for about 2 minutes until wilted but not soggy. Toss spinach in a bowl with dressing.
Sprinkle with walnuts and serve alongside salmon fillets.
Count as 2 fats per portion