Per serving: 410 calories, 32 g protein, 22 g total fat, 3.5 g saturated fat, 92 mg cholesterol, 21 g carbohydrates, 11 fibre.
Change it up: Baked Salmon & Avocado Salsa
Preheat the oven to 425°F (220°C). Prepare the salmon and its marinade (as in the recipe) in a shallow ovenproof dish. Bake the salmon, uncovered, for 15 minutes or until it flakes easily and is browned in places. For the salsa, halve, pit and dice 2 avocados. Add 2 tbsp (30 mL) white wine vinegar, 2 tbsp (30 mL) chopped candied ginger, and 1 crushed garlic clove. Snip 4 green onions and the tender ends and leaves from 1 ounce (30 g) fresh cilantro over the salsa. Mix lightly. Serve the salmon with the beans and spinach in the main recipe, with the salsa alongside.