INGREDIENTS

1 can (15 ounces) Bartlett pear halves, in juice or extra light syrup

4 salmon fillets (about 1 pound)

2 tablespoons lemon juice, divided

1/2 teaspoon dried dill weed, divided

1/4 cup chopped red bell pepper

1/4 pound mushrooms, sliced

1 cup thinly sliced green onion

1 garlic clove, minced

1/4 teaspoon each nutmeg and grated lemon peel

Freshly ground black pepper, as desired

4 cups chopped, fresh spinach leaves (approx. 1 large bunch)

1/4 cup flour

1/4 cup low-fat 2% milk

2 teaspoons Dijon-style mustard

METHOD

Drain pears, reserving all liquid. Place salmon fillets in 7- x 11-inch baking dish. Sprinkle with 1 tablespoon lemon juice, 1/4 teaspoon dill and bell pepper. Fold fillets in half; cover dish with foil. Bake at 350?F for 10 minutes. Meanwhile, in large saucepan, combine pear liquid, mushrooms, green onion, garlic, nutmeg, lemon peel, pepper and remaining dill. Bring mixture to a boil; stir in spinach. Cook 3 to 4 minutes, until spinach is limp. In small bowl, whisk flour into milk until blended; stir into spinach mixture. Cook, stirring constantly, until thickened. Blend in remaining lemon juice and mustard; remove from heat and keep warm. Slice pear halves into fans; place on top of fillets. Return to oven, for 2 to 3 minutes, until pears are heated through. To serve, spoon creamed spinach onto serving platter. Top with fillets and pears.

NUTRITIONAL INFORMATION

(PER SERVING)

Calories 318
Protein 29g
Carbohydrate 28g
Fiber 5g
Fat 11g
Sodium 148mg
Cholesterol 72mg