Baked Salmon with Spinach and Strawberry Salsa

This was our special Mothers Day meal this year.  Fantastic.  I will certainly make this salsa again on any and all kinds of fish.  Yum.

INGREDIENTS

• 4 (3-ounce) salmon fillets, skin removed
  
• 1 teaspoon lemon zest
  
• 1 pound strawberries, diced
  
• 2 kiwifruits, peeled and diced
  
• 1 cucumber, diced
  
• 1 jalapeño, seeded and minced
  
• 2 tablespoons chopped fresh mint leaves
  
• 2 tablespoons fresh lemon juice, divided
  
• 1 pound baby spinach leaves, rinsed but not dried

PREPARATION

• Preheat oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15 to 18 minutes or until cooked through.
  
• Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside.
  
• Heat a large, high-sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa and serve.