1 T. olive oil
2 (to- to 6-ounce) pounds salmon fillets, cut into 6 pieces
1/2 tsp. seasoned salt
1 (5-ounce) bag baby spinach
1/4 C. heavy whipping cream
2 to 3 T. sweetened flaked coconut

Pour olive oil into a large ovenproof skillet and heat it over medium-high heat. Season the salmon pieces with the seasoned salt on both sides. When olive oil is hot, add the salmon and cook it 1 to 2 minutes until lightly browned. Remove salmon from skillet and set it aside. Add spinach to pan juices in skillet. Pour cream over spinach and sprinkle coconut on top. Place salmon pieces back in skillet on top of spinach and place skillet on center rack of preheated 400-degree oven. Bake salmon 7 to 8 minutes until it is opaque and juices are bubbling. Serve at once.

Yield: 6 servings
Calories: 348
Fat: 19g
Fiber: 1g