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I just got this recipe e-mailed to me today.  Sounds extremely easy and very healthy.

Raspberry-Marinated Salmon Fillet

3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing

4 salmon fillets (4 oz. each)

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.

PREHEAT broiler. Remove salmon from marinade; discard bag and marinade.

BROIL salmon, 2 to 4 inches from heat, 10 to 12 min. or until salmon flakes easily with fork.

Nutrition (per serving)

Calories 210

Total fat                11 g

Saturated fat         2 g

Cholesterol           75 mg

Sodium   125 mg

Carbohydrate        2 g

Dietary fiber          0 g

Sugars                    1 g

Protein                   24 g

Vitamin A              4 %DV

Vitamin C               0 %DV

Calcium  0 %DV

Iron                         2

Recipe Variation:

Allow the salmon to marinate all day. brush the salmon with melted butter, sprinkle on 1/2 tsp. dill weed, 1/4 tsp. onion powder, and 1/2 tsp. marjoram.  Bake in the oven at 375 for about 14 minutes to avoid salmon blackening in the broiler. You can also serve the fillets with a relish put together in your food processor: 2 C. fresh spinach, 2 Tbsp. Parmesan cheese, and 1-1/2 Tbsp. more raspberry dressing. Then stir in by hand 1/3 C. shredded Mozzarella, a handful of frozen raspberries (thawed), and about 3 Tbsp. sunflower seeds. Fabulous compliment to the fish. No food processor? Hand-tear the spinach into bite-sized pieces, stir together with the other relish ingredients