Balsamic Grilled Salmon with Spinach & Tomatoes

Directions

Preparation

1. Place salmon fillets in large plastic Ziplock bag. Pour vinaigrette over salmon, seal and allow to marinate in the refrigerator for 30 minutes while preparing the other ingredients.

2. Remove from marinade and season with salt and pepper. Place salmon, flesh side down on hot grill. Cook 5 minutes then turn to cook skin-side down for an additional 5 minutes or until salmon is cooked to desired degree of doneness.

3. Heat olive oil in large non-stick skillet. Add onions and garlic, sauté about 5 minutes or until translucent. Stir in tomatoes, spinach and capers. Cook an additional 2 minutes or until spinach is wilted.

4. Carefully remove salmon from grill leaving skin on the grill. Place salmon on top of cooked angel hair pasta, and top with spinach mixture. Squeeze lemon wedge over all and serve.