- 2x120 g Salmon Fillets
- 240 g Tomatoes Chopped
- 70 g Sliced Mushrooms
- 240 g Baby Spinach Leaves
- Flaxseed Oil and Apple Cider Vinegar
- Heat oven to moderate heat, place salmon fillets, skin side down in a baking dish sprayed with cooking spray.
- Bake for 20 minutes or until fish flakes easily with fork.
- Combine salad ingredients and spoon over salmon.