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4 4 oz (114 g) salmon fillets salt and black pepper
8 oz (250 g) fresh baby spinach
8 oz (250 g) light cream cheese
1 ½ tbsp. (20 mL) fresh lemon juice
1 carrot
1 parsnip
½ red pepper
½ yellow pepper
¼ rutabaga
¼ butternut squash
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper

Butterfly the salmon by slicing three quarters through on the square side of the fillet. Do not cut all the way through. Lightly season the salmon with a pinch of salt and pepper, then sprinkle with lemon juice.

Blanch and season the spinach with a pinch of salt and pepper and then let cool. Squeeze the spinach to remove the moisture.  Mix spinach, cream cheese and lemon juice. Place the spinach cheese mixture evenly on top of each salmon fillet. Roll salmon to form pinwheels. 

Place salmon pinwheels on a baking sheet lined with parchment paper or spread with non-stick spray.  Bake in an oven pre-heated to 325° F for twenty minutes or until cooked through.

Cut all vegetables julienne style. Boil vegetables until al dente, strain, season with a 2 ml each salt and pepper.  Plate the salmon with a generous side of harvest vegetables.

Per serving: 344 Cal; 20 g fat; 17 g carb; 3 g fibre; 775 mg sodium.