Baked Salmon with Pesto and Feta & Wild Rice Salad with Red Pepper and Tomato

2 (4-6 oz) skinless salmon fillets
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
3 tablespoons pesto
1 ozcrumbledfeta cheese
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½ cup wild and whole grain brown rice blend
¼ cup diced red bell pepper
¼ cup chopped tomato
2 tablespoons finely diced red onion
2 tablespoons frozen apple juice
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley
1 teaspoon fresh lime juice

Preheat oven to 350 degrees. Place salmon
fillets on a lightly oiled baking sheet. Drizzle
filets with olive oil and sprinkle with sea salt.
Spread pesto evenly over fillets, and top with
crumbled feta cheese. Bake 15 minutes. Check
for doneness, should be firm and flake with
pressure.

Cook rice according to package instructions
and cool. In a large bowl, combine rice, bell
pepper, tomato, red onion, apple juice, vinegar,
parsley and lime juice. Toss well, and season to
taste with salt and pepper.

Serving Size: Makes 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.