1 lb. fresh salmon fillet
2 cups fresh asparagus, sliced into 1-inch pieces
2 cups cooked brown or wild rice
1 cup fresh torn spinach leaves
1/3 cup reduced-sodium vegetable broth
2 tablespoons chopped fresh chives or dill
2 tablespoons fresh lemon juice
black pepper, to taste
Place 2 cups water in large skillet; bring to a boil. Add salmon fillet. Reduce heat, cover and simmer 10 minutes or until fish flakes easily with a fork. Remove from skillet. When cool, separate the salmon into large chunks, discarding the skin.
Coat the skillet with cooking spray. Heat over medium-high heat. Add asparagus slices. Cook, stirring occasionally, for 6 minutes or until tender. Add cooked brown rice, spinach leaves, and vegetable broth. Cover and cook over low heat for 1 minute or until rice is hot and spinach has wilted.
Add salmon pieces, chives or dill, lemon juice and black pepper. Stir gently. Remove from heat and serve. Makes 4 servings.