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Loaded Spinach Salad


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2 salmon filets (6 ounces each), rinsed and dried

1 teaspoon dried or fresh parsley

juice of 1/2 lemon

1 teaspoon ground black pepper

1 pinch ground black pepper

4 cups spinach leaves

10 grape or cherry tomatoes, halved

1/2 cup blueberries

1 teaspoon extra-virgin olive oil

1/2 cup chopped sweet onion

1 clove garlic, minced

20 asparagus spears, with bottoms cut off

1/2 yellow bell pepper, cut into strips

1 tablespoon honey mustard (use the lowest sodium one you can find)

1 tablespoon slivered almonds

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