Salad - Fresh Tomatoes

Slice tomatoes in 1/4 slices; arrange on plate. Thinly slice red onion and sprinkle on and around tomatoes. Sprinkle capers on and around tomatoes. Pour olive oil on tomatoes. Squeeze the lemon juice on top of tomatoes. Salt and pepper to taste.

Each serving has 109 calories, 9.2g carbs, 7.4g fat, 1.6g protein and 2.1g fiber

Entree - Peppered Salmon Roulade

Slice and clean the leeks, white part only. Heat butter in pan, sauté leeks until tender, remove and cool. Remove pin bones and skin from salmon. Place salmon on a cutting board, cover with plastic wrap and flatten with mallet or heavy pan until 1/2 thick. Place salmon on a large piece of aluminum foil, salt and pepper to taste and spread cooled leeks evenly on salmon, leaving 3/4 on top and bottom. Roll salmon into a log. Heavily sprinkle coarse cracked pepper evenly over outside of salmon and wrap tightly with foil, twisting ends.

Peel and seed tomato and cucumber. Dice into small pieces, place in bowl add lime juice, mix well.

Heat oil in heavy pan until very hot. Place salmon, still in foil, in pan and cook, turning constantly, for 3-4 minutes. Until when you push on side it offers resistance. Remove from pan, let rest for 5 minutes.

Place tomato mixture on plate, cut salmon into 4 pieces, place two on each plate, sprinkle cilantro and chives around plate and serve.

Each serving has 405 calories, 6.8g carbs, 29.1g fat, 28.9g protein and 1g fiber

Dessert - Roasted Pinneapple

Cut bottom and top 1/2 off pineapple. Remove outer skin using a bread knife. Quarter the pineapple, cutting the hard cores off the centers. Heat an oven-proof pan on the stovetop until hot. Place the pineapple in the pan, caramelizing each side, turning when dark brown but not burnt. about 4 minutes per side.

Preheat oven to 350 degrees. Place pan with pineapple in over and roast for 20 minutes. Remove from pan and cut into 1/2 thick slices.

Each serving has 62 calories,14.1g carbs, .5g total fat, .4g protein and 1.4g fiber. Points Plus 2

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