Salmon on Spinach with Lemon Champagne Sauce

It's a real powerhouse combination: salmon's brain-boosting, heart-protecting omega-3 fat and spinach's antioxidants.

Serves 4.

4 5-oz. salmon filets
2 10-oz. bags fresh baby spinach
2 T. extra-virgin olive oil
Black pepper

Lemon Sauce
2 extra-large eggs, separated
4 T. fresh lemon juice
1/3 c. dry white champagne or prosecco (Italian sparkling wine)
2 T. chopped fresh dill
Salt and pepper, to taste

•    In a medium bowl, beat egg whites until frothy. Whisk in yolks and lemon juice.
•    Transfer to a small pan and slowly add champagne, stirring constantly. Turn on low heat; cook, stirring constantly, until thickened. Do not boil.
•    Remove from heat; stir in dill, salt and pepper. 
•    Meanwhile, coat fleshy side of fillet with black pepper, and grill or pan-fry until done, turning once. Remove skin.
•    Steam spinach in a large pot or in the microwave until tender. Stir in oil.
•    On each of four plates, place a bed of spinach. Top with a salmon fillet. Drizzle fillet with 1/4 cup sauce and serve!

Nutritional Information per Serving: 332 calories, 39 g protein, 7 g carbohydrates, 16 g fat (3 g saturated), 203 mg cholesterol, 3 g fiber, 258 mg sodium.