With flavors from the southern coast of Mexico, this dish combines spinach, chickpeas, and salmon with a roasted tomato and dried chili sauce (that has just the right amount of bite). To finish the meal, a pineapple salsa brings the tropical flavor of Veracruz, Mexico.
Microwave: Remove lid and salsa from container. Place container in microwave covered and cook for 4 minutes on high.
Oven/Stove: Place spinach and chickpeas with creamy salsa in a covered saute pan and heat over medium heat. Place salmon on sheet tray lined with foil and cook for 6-8 minutes in oven at 375F or until the internal temperature has reached 165F.