Freshness is key to any fish dish. Always make sure you smell fish before you buy it. It should have a neutral smell, not an unpleasant one. Capers are a great addition to pasta sauces or as a topping for pizza (rinse them if you’re concerned about sodium intake). Fennel, sometimes called anise in the vegetable section, has a slight licorice flavour. It’s so versatile, too; I love it raw, sliced thinly and added to a vegetable platter or a salad.

Preheat oven to 375°F 
(or preheat the grill to medium high). Brush each piece of salmon with 2 tsp (10 mL) olive oil, and season with salt and pepper to taste. Place each fillet on an individual sheet of 
tinfoil large enough to encase the fish. Top each salmon piece with a sprig of thyme, slice of lemon and 1/2 teaspoon (2 mL) of capers. Fold sides of foil up to fully seal the fish package. Place on a baking sheet and put in oven or on grill. Cook 15 minutes.

Meanwhile, add the remaining 1/4 cup (60 mL) olive oil plus onion and fennel to a sauté pan and cook over medium heat for five minutes. Add spinach, fold together and heat through just to wilt spinach, then season and divide among four plates. Top with salmon and 
contents of foil package, including liquid.

Serves four. Per serving: 415 calories, 28 g protein, 29 g fat (5 g saturated fat), 16 g carbohydrates, 8 g fibre, 47 mg cholesterol, 382 mg sodium