6 Tbsp. Lite Balsamic Vinaigrette Dressing
4 Skin-on Salmon Fillets (1 lb.)
1 can (19 oz.) Cannellini Beans, rinsed
1 Plum Tomato, seeded & chopped
2 Tbsp. Red Onion, finely chopped
2 Tbsp. Fresh Basil, chopped
6 cups Baby Spinach
Drizzle 2 Tbsp. dressing over fish in shallow dish. Refrigerate 30 minutes Meanwhile, combine beans, tomatoes, onions, basil and 2 Tbsp. of the remaining dressing.
Heat grill to medium heat. Place fish, skin-sides down. Grill 10 to 15 minutes or until fish flakes easily with fork. Toss spinach with remaining dressing; place on 4 serving plates. Top with fish and bean mixture.