8 (4-ounce) salmon fillets
4 cups chopped fresh spinach
2 (8-ounce) packages sliced mushrooms
2 tomatoes, chopped
1 cup Sun-Dried Tomato Vinaigrette (purchased)
Preheat oven to 375 degrees. Place fillets, skin side down, in a greased 9 x 13-inch baking dish. Evenly distribute vegetables and pour dressing over all. Bake for about 25 minutes. Serve with a simple white rice.
Still in the mood for salmon? Try our Salmon with Brown Sugar and Mustard Glaze.