Nonstick vegetable oil spray
2 Tbsp. olive oil, divided
1 Tbsp. Dijon mustard
4 5-oz. boneless salmon fillets
Salt and freshly ground black pepper
1/4 cup dried cranberries
2 Tbsp. chopped shallots
1 Tbsp. red wine vinegar
2 Tbsp. water

Preheat oven to 450 degrees. Cover a baking sheet with foil and
lightly spray with oil.
In a medium bowl, whisk 1 tablespoon oil and mustard together. Place
salmon on foil-covered baking sheet, skin side down, and season with
salt and pepper. Brush salmon with oil-mustard blend. Roast until
salmon is cooked through, about 15 minutes.

Meanwhile, whisk cranberries, shallots, vinegar, and water with the
remaining oil, salt and pepper in a small saucepan. Bring to a boil
then reduce heat to low. Simmer for 10 minutes or until cranberries

and shallots are soft. Remove from heat and cover for a moment until
fish is cooked.

When fish is cooked through, remove from oven and transfer fish to
plates. Spoon sauce over fillets, and serve.

Makes 4 servings. Per serving: 351 calories, 17 g. total fat (2 g.
saturated fat), 15 g. carbohydrate, 33 g. protein, less than 1 g.
dietary fiber, 216 mg. sodium.