Honey Dijon Salmon

1 Tbsp lemon juice
1 Tbsp whole grain dijon mustard
1 Tbsp honey
2 5-ounce wild Alaskan salmon filets
4 cups arugula, loosely packed


Preheat oven to 400 F.
Line a cooking sheet with tin foil and spray with cooking spray. Lay salmon filets, skin side down, on the baking sheet.
In a small dish, combine the lemon juice, dijon, and honey. Combine well. Drizzle half of the mixture over the salmon filets, reserving half for later.
Bake the salmon for 12-15 minutes, or until flaky and cooked through. Meanwhile, arrange the arugula on a small platter.
Remove the salmon from the oven and transfer to the bed of arugula on the platter. Drizzle each filet (and arugula, if desired) with the remaining mixture. Serve immediately. Yield: 2 servings.
Nutrition Information (per serving): 302 calories; 14 g. fat; 88 g. cholesterol; 193 mg. sodium; 11.5 g. carbohydrate; 1 g. fiber; 31 g. protein