Broiled Salmon with Tomatoes & Spinach

4 4 oz. salmon fillets, skin removed
1 tsp. olive oil
salt and freshly ground black pepper
1 14 1/2 oz. can of diced, Italian style tomatoes
1 cup frozen, thawed leaf spinach, drained well
1/3 cup non-fat sour cream
1 Tbsp. all-purpose flour

Preheat the broiler and spray the broiler rack with non-stick cooking
spray. Lightly rub the salmon fillets with olive oil and season to taste
with salt and pepper. Place the fillets upside-down on the rack and broil
for 3 minutes. Carefully turn the fish over and broil for another 5
minutes. Meanwhile, place the tomatoes with their liquid into a medium
saucepan. Add the spinach and heat over medium temperature until bubbly,
about 5 minutes. In a small bowl combine the sour cream with the flour and
mix well. Add the sour cream to the tomatoes and spinach. Cook, stirring
constantly, until thickened and bubbly, about 3 to 4 minutes. Cook 1
minute more, and serve with broiled fish. Serves 4.

Calories 205, Fat 5 g, Carb 12 g, Sodium 643 mg, Fiber 2 g.
Points 4.

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