Bistro Salmon

2 Tbsp olive oil, divided
4 salmon fillets
1/2 cup onion, diced
2 garlic cloves, pressed
1 cup chopped zucchini
1/4 cup sliced celery
1/2 cup red pepper, diced
1 tsp dried oregano
1 cup diced tomato
1 tsp dried rosemary
1 cup chopped spinach
salt and pepper to taste

Heat half the oil in a large skillet over med-high heat. Cook fish fillets on both sides, remove from pan, and keep warm. Add remaining oil, heat, and then add onion, garlic, zucchini, celery, bell pepper, and oregano and saute 2 minutes. Stir in tomato and rosemary; cook an additional 2 minutes. Stir in spinach and salt/pepper; cook 1 minute until spinach wilts. Top fish with this mixture and serve.

Per serving
268 calories; 12g fat; 32g protein; 8g carbohydrate; 2g dietary fiber; 81mg cholesterol; 154mg Sodium. Exchanges: 0 grain; 4 lean meat; 1 veggie; 2 fat.

Serving suggestion: Sauteed green beans and oven roasted garlicky turnips. (peel and quarter, toss in olive oil, sprinkle with garlic powder, salt and pepper. Bake  at 425  for 10 minutes, turn, and bake another 10 minutes. until fork tender)