Ingredients
2 lbs. salmon filet, or four 8-ounce filets of salmon
1 package (16 oz.) ready-to-use baby spinach salad leaves
1/4 pound sliced mushrooms
1/2 cup scallions, sliced 1/4-inch thick
juice of four Meyer lemons
Preparation
Place salmon in 9x11-inch Pyrex dish. Top with remaining ingredients in order listed, pouring lemon juice gently and evenly over top. Cover dish completely with microwaveable plastic wrap, sealing edges. Do not pierce. Microwave on fish fillet setting until done, or on high for five to seven minutes, stopping at two- or three-minute intervals and opening door for 30 seconds to let heat go through fish, then resuming. Fish is done when it feels slightly resistant to the finger. Remove from oven,carefully remove plastic wrap (it will be steamy), divide spinach and mushrooms among plates, and place salmon on top. Serve with rice or crusty French bread.
