Flaked Salmon with Lemon Alive Sauce

Begin by preparing Lemon Alive sauce:

Heat olive oil in small skillet. Add garlic; saute until lightly browned. Make sure not to burn the garlic. Set aside.

In small saucepan over medium heat, combine yogurt, 2 Tablespoons of butter, lemon juice, lemon zest, 1 Tablespoon of lemon pepper, salt, basil, and then add the toasted garlic. Bring to a boil while whisking. Reduce heat to low. Simmer until thickened, about 1o minutes. Set aside.

Meanwhile, cook the spinach in the microwave with a small amount of water until it’s wilted. Drain the spinach.

In a large skillet, melt 4 Tablespoons of butter. Add pine nuts and spinach. Add the salmon. Cover and cook on low for about 5 minutes. Season with more lemon pepper and salt to taste. Remove from heat. Use a fork to flake apart the salmon and add it back to your skillet. Add lemon alive sauce, mix well and heat through.

Spoon the salmon mixture onto sliced bread. Top with greens, cucumbers, tomatoes, and cheese. Place under broiler until cheese is melted and slightly browned. Enjoy!