Ingredients:
4 ounces salmon
4 cups spinach
1 cup mushrooms
2 tablespoons lemon juice
1 (6 ounce) containers nonfat plain yogurt
1 tablespoon fat-free ricotta cheese
2 tablespoons cilantro, chopped
1 teaspoon garlic, chopped fine
1 egg whites
1/8 teaspoon cayenne pepper
salt and pepper
Directions:
Pre-heat the oven to 325 degrees.
Microwave the spinach in a microwave safe/oven safe baking dish with the lemon for two minutes.
Drain all the liquid
Add the mushrooms and stir–chop spinach into smaller pieces if desired.
Add yogurt, ricotta, cilantro, egg white, garlic, cayenne pepper, and stir.
Pour 3/4 of the mixture over the spinach and mushrooms in the oven safe pan.
Slice salmon into very thin strips and place in layer over the spinach, mushrooms, and sauce. Then pour remaining sauce over the salmon.
Shake salt and pepper over the top.
Bake for 15-20 minute
Drain any excess liquids and enjoy!
Servings: 2
Time preparation: 10 min.
Time total: 25 min.