Salmon with Spinach, Tomatoes, and Dill-Mustard Sauce

Ingredients

• 1/2 cup(s) fat free sour cream
• 4 tsp mustard, whole-grain variety
• 1 Tbsp dill, fresh, chopped
• 1 tsp fresh lemon juice
• 1 pound(s) uncooked salmon fillet(s) with or without skin, 4 (1?4-pound) skinless
• 1 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 1/3 cup(s) uncooked shallot(s), chopped
• 2 clove(s) (medium) garlic clove(s), minced
• 2 cup(s) grape tomatoes
• 10 oz fresh spinach, triple-washed

Instructions

1. To make the dill-mustard sauce, combine the sour cream, mustard, dill, and lemon juice in a small bowl; set aside.
2. Sprinkle the salmon with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the salmon and cook until golden and just opaque in the center, 5/6 minutes on each side. Transfer the salmon to a platter; cover to keep warm.
3. Add the shallots and garlic to the skillet; cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to soften, 1/2 minutes. Add the spinach and cook, tossing frequently, until wilted, 1/2 minutes. Stir in the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve the salmon with the spinach mixture and the dill-mustard sauce.

Notes:

Yields 1 salmon fillet with 3/4 cup spinach and tomatoes and 2 tablespoons sauce per serving.

Serve this dish with brown rice (1/2 cup cooked brown rice for each serving will increase the PointsPlus values by 2)