Warm Salmon Salad

1 Salmon fillet

4 Asparagus spears cut to 3 inch length

2 tbsp Lemon juice

1/4 tsp dill

1/4 tsp rosemary

1 1/2 c Baby spinach leafs

1/4 c sun dried tomatoes

In a pre-heated non-stick frying pan, place the Salmon and asparagus. Sprinkle half of the lemon juice, dill and rosemary on both the salmon and asparagus. When salmon is half way done, flip to other side and sprinkle the rest of the lemon juice, dill, and rosemary on it. Cover to avoid drying out. Place the spinach on a plate. Once the salmon is flaky, pour everything in the pan over the spinach, then add the tomatoes. Serve warm. ENJOY! Makes 1 serving.