1 Tbsp red wine vinegar
1 tsp fennel seeds
½ tsp oregano
1 clove garlic, minced
½ tsp salt
Pepper to taste
1 Tbsp olive oil
½ c canned diced tomatoes, brained, juice reserved
2/3 c packed baby spinach leaves
1.) Combine vinegar, fennel, oregano, garlic, salt and pepper with two Tbsp reserved juice. Slowly whisk in oil. Place salmon in a zipper bag or glass dish to marinade. Chill for 30min. Turn occasionally to coat.
2.) Preheat oven to 450° Place salmon on a large square of aluminum foil and arrange half the spinach on top of salmon. Drizzle with 1 Tbsp marinade. Top with remaining spinach and diced tomatoes. Fold foil and crimp edges into a rectangular packet. Repeat with second fillet.
3.) Place pockets on a baking sheet and bake for 20 min. until salmon is cooked through. Serve with rice or couscous.