I discovered this recipe a number of years ago at Kraft. It has become one of my husbands favorites. I marinate the salmon in the dressing for about an hour before cooking. I also use any brand of sundried tomato vinagrette dressing that is available at my local market. I usually do not serve anything else with it as the spinach tomatos and mushrooms make it a filling dish.
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
Make It

HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13×9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

I am not sure where I originally found this recipe but it makes for a nice summertime dinner dish.

1 lb skinned salmon fillet
1 tbl olive oil plus
1 tsp olive oil
1/4 cup fresh lemon juice
1/2 tsp kosher salt
2 tsp Asian chile sauce (sambal oelek) or more to taste
(or 1 tspn dried hot red pepper flakes)
4 cup cooked couscous or rice
1/2 bn watercress rinsed, separated
(or 2 tightly-packed cups washed, torn fresh spinach)
18 cherry tomatoes halved
1 cup minced fresh cilantro or Italian parsley

Instructions: Seafood Alternatives: catfish, snapper, halibut, mahi mahi, swordfish Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

This recipe yields 4 servings.

Comments: Spiked with chile sauce and citrusy cilantro, quick cooking couscous and salmon are the perfect foils for these fiery flavors of the East. Serve with warm, crusty bread.

I am always looking for new recipes for Salmon.   I found this recipe a number of years ago and have yet to try it myself.   I have tons of recipes that I  have seen and said oh that looks good why don’t we try it sometime.  Maybe I will make this next time I do Salmon.