Smoke Salmon with Spinach and Havarti

4 oz salmon 130 calories
1 slice of hickory smoke bacon 40 calories
1 ½ cups raw spinach 10 calories
1 oz havarti cheese 120 calories
2 tbsp red onion 8 calories
1 tsp olive oil 40 calories
1 tsp garlic diced 5 calories
1 pinch of oregano 1 calorie
1 pinch of country herbs 1 calorie
1 pinch of pepper 1 calorie
1 tbsp creamy dressing 50 calories

1. Preheat oven to 400ºF. Season the top of salmon with oregano, country herbs, pepper and garlic. Wrap fillet with a slice of bacon; secure with a toothpick. Place a large skillet over high heat until very hot, add 1 Tbsp. oil and heat until just smoking. Add salmon; cook until bacon is crisp, about 4 minutes. Carefully turn salmon over and cook 3 minutes longer. Transfer skillet to oven and roast salmon, 2 minutes for medium or 4 for well done. Place 1 ½ cups of raw spinach on plate, chop 1 oz havarti cheese in small cubes. Toss havarti cheese and red onion over spinach, add creamy dressing and serve.

Serving size 1
406 calories