Spring is in the air and it’s got me wanting to eat greener and lighter dishes. I pulled out my Great Food Fast cookbook the other day and decided to give roasted salmon with lemon relish a try. With lemon zest, raisins and pine nuts, it had a Southern Italian flair that was sweet and crunchy. First roast some pine nuts (make extra, you can always sprinkle in salads or pastas). Then soak the zest of one lemon in a bowl filled with boiling hot water. Meanwhile, roast the salmon on baking sheet for 8 to 10 minutes at 450. While that is cooking, drain and discard liquid from the raisins and zest. Return to bowl and add lemon juice, pine nuts, parsley and oil. Season with salt and pepper. To serve, make a bed of baby spinach in four bowls. Place salmon fillet on top. Spoon the lemon relish over that. The final dish was so light and yummy. We gobbled up every bite and were left wanting a little more. Click here for full recipe. — Angela M.

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