1. In a large nonstick skillet, heat 1 tbsp (15 mL) of the margarine over medium heat; sauté mushrooms for 5 minutes. Stir in the spinach, salt and pepper; cook, stirring, until wilted. Scrape mixture onto a paper towel–lined plate. Let cool to room temperature.
2. Lay one sheet of phyllo on a clean, flat surface. Stir remaining margarine with the dill weed. Brush phyllo lightly with margarine mixture; repeat layers twice, to make a stack of 3 sheets. Cut the pastry in half crosswise to make two rectangles. Place ¼ of the spinach mixture in the centre each rectangle. Top with a piece of salmon. Gather and pinch the pastry around the fish to make a nest, leaving fish exposed. Repeat with margarine mixture, phyllo, vegetables and salmon to make 4 nests.
3. Transfer nests to a parchment paper–lined baking sheet; brush pastry with any remaining margarine mixture. Bake in 400°F (200°C) oven for 15 to 20 minutes or until golden and fish flakes lightly when tested.

Makes 4 servings.

Per serving: 354 cal, 19 g fat, 29 g pro, 21 g carb, 3 g fibre, 1,121 mg sodium. Excellent source of vit A and iron.

Recipe featured in March 2008 Right Choice Recipe Booklet www.canadianliving.com.