–salmon (size of 3 decks of cards, one-half pound)
–dill, tarragon, marjoram, thyme, rosemary (fresh if possible)
–plain yogurt (non-fat)
–spinach – chard – kale (packaged)
1 – Chop onion and place in covered baking dish. Add one-quarter cup of white wine. Season with salt, pepper, and olive oil. Cook on high in microwave for 3 minutes. Set aside.
2 – Place the spinach – chard – kale mixture in a wide-mouthed, large, covered baking dish. Season with salt, pepper, and olive oil. Add 1 inch of water. Cook on high for 5 minutes.
3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in small, microwaveable bowl. Season with salt and pepper. Stir well. Microwave on high for 45 seconds.
4 – Place the salmon on top of the onion in baking dish. Season with all the herbs, plus salt, pepper, and olive oil. Cook in the microwave on high for 4 and one-half minutes. When finished, test the center to be sure that it is done. If not, replace in microwave for 1 minute more. Spoon the hot yogurt – mayonnaise sauce over the salmon.
5 – Serve the meal hot.
–salmon adapted from The Best of French Cooking; vegetable original.