Preparation Time: 30 minutes

1 1/4 pounds salmon (wild or farm-raised is ideal), cut into 4-oz. portions and skin removed
1 lemon, juiced
4 cloves garlic, pressed
3 teaspoons Spike no salt seasoning
water
3 medium zucchini, small chopped
3 cloves garlic, pressed
6 Roma tomatoes, cut into 1/2" cubes
2 teaspoons Dr. Fuhrman's VegiZest, or other no salt seasoning
3 tablespoons chopped fresh basil
16 ounces fresh organic spinach or mixed field greens

Preheat oven to broil (450 degrees). Ensure the top grate is in the top 1/3 of the oven.

Combine salmon with lemon juice, garlic and Spike and marinate for 10 minutes.
To prepare vegetable salsa, heat 1/8 cup water in a large skillet, add zucchini and garlic and saute for 5 minutes, adding more water if necessary until zucchini is tender. Add the tomatoes and VegiZest and simmer uncovered over medium high heat, stirring until very little liquid remains. Add 2 tablespoons of basil. Place mixture in bowl and set aside.
In same skillet, barely wilt greens in small amount of water. Remove from heat.

Salmon: Layout the salmon on a jelly roll pan and place on the top grate in the oven. Broil for approximately 4 minutes on each side.
Turn fish and remove skin if it was not previously removed.
Serve on bed of wilted greens and top with the vegetable salsa and the remaining basil.
Note: Salmon can be grilled, if preferred. Heat grill on high with lid closed for 10 minutes until very hot. Grill fish with lid closed on high for about 5 minutes or until nicely browned. Grill uncovered on medium high for at least another 3-7 minutes (depending upon thickness) or until cooked through. 
Per Serving:

CALORIES 329; PROTEIN 40g; CARBOHYDRATES 19g; TOTAL FAT 13.1g; SATURATED FAT 2.3g; CHOLESTEROL 87.9mg; SODIUM 118mg; FIBER 6g; BETA-CAROTENE 1379ug; VITAMIN C 64mg; CALCIUM 120mg; IRON 2.7mg; FOLATE 185ug; MAGNESIUM 103mg; ZINC 2.2mg; SELENIUM 48.8ug