Saumon au Micro-onde, sur un lit d'épinards ~ Salmon on a Bed of Baby Spinach (French Recipe)

INGREDIENTS:

* 4 pre-seasoned salmon fillets

For the salad:
* 3-4 cups baby spinach (1 10-oz bag)
* 2 plum tomatoes, seed core removed and cut into julienne
* 1 cup blanched green beans
* 2 small endives, julienned
* 2 Tablespoons black niçoise or Kalmata olives
* 1 Tablespoon capers, drained and rinsed
* 2 Tablespoons freshly squeezed lemon juice
* 3 Tablespoons extra-virgin olive oil

PREPARATION:

Prepare the vegetables:
1. Put the spinach in a large bowl. Cut the plum tomatoes in half lengthwise. Scoop out the seed core and julienne the tomatoes. Add to the spinach.

2. Remove outer leaves from the endives. Cut in half lenghtwise and cut out the core. Julienne the endives and add the the spinach.
Add the olives and capers to the bowl.

3. Prepare the salmon fillets according to the directions on the package. (The ones I used, said to poke holes in the platic wrap and microwave for three minutes.)

4. While the salmon is cooking, prepare the dressing: In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.

5. Pour the dressing over the spinach and vegetables and toss to coat.

To serve:

Divide the salad among 4 dinner plates. Top with the salmon and serve.