1 lemon, juiced

2 tablespoons fresh dill, chopped

4 salmon fillets

1 16-oz. bag mixed salad greens

1/2 of a 10-oz. bag baby spinach leaves

Preheat outdoor or indoor grill or oven broiler. In a small bowl, combine mayonnaise, yogurt, green onions, lemon juice and dill. Place salmon on grill and cook for three to four minutes, then flip, cook on the other side for three minutes, or until salmon is cooked to your liking. Arrange mixed salad greens and baby spinach leaves on each dinner plate; top with one salmon fillet, then dill sauce and enjoy.

Per serving: 248 Calories; 6g Fat (22.7 percent calories from fat); 38g Protein; 10g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 366mg Sodium. Exchanges: 5 Lean Meat; 1 Vegetable; 0 Fruit; 0 Nonfat Milk; 0 Fat; 0 Other Carbohydrates.

SERVING SUGGESTIONS: Steamed red potatoes and steamed green beans. (Serves 4)

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Leanne Ely, a k a Dinner Diva, is the author of the best-selling "Saving Dinner" and "Saving Dinner the Low Carb Way" (Ballantine). What's for dinner? Go to www.savingdinner.com and find the solution!