Try this heart healthy recipe for you and your sweetheart - Poached Salmon with a Creamy Piccata Sauce, Asparagus with Parmesan Shavings, Roasted Baby Red New Potatoes Light and Luscious Chocolate Mousse.
 

Poached Salmon with Creamy Piccata Sauce
8 ounces center cut salmon, skinned (cut into 2 portions)
½ cup white cooking wine (divided)
1 tsp. Olive oil
1 shallot, minced
1 Tbsp.  fresh lemon juice
2 tsp. Capers, rinsed
2 Tbsp. Light sour cream
dash of salt and pepper
fresh dill, chopped (for garnish)

  1. Place salmon fillets in a medium skillet over Medium High Heat.    Pour ¼ cup white wine over salmon, then pour  enough water to completely cover salmon.  Bring to a boil then flip salmon over. Reduce heat, cover, and simmer for 5 minutes.  Remove from skillet after the 5 minutes to avoid overcooking the fish.
  2. Place olive oil in separate skillet over Medium High heat .   Add shallots and sauté, stirring frequently for about 1 minute.  Next add remainder ¼ cup white wine, lemon juice, and capers and bring to a boil until slightly reduced.  Remove from heat and stir in sour cream, salt, and pepper. 
  3. Place each salmon filet on a dinner plate and top with creamy piccata sauce.  Garnish with chopped fresh dill.


Asparagus with Parmesan Shavings
1 bunch of asparagus
2 teaspoons olive oil
salt
pepper
2 Tbsp. Parmesan cheese shavings

  1. Preheat oven to 400 degrees.
  2. Cut 1-2 inches off end of washed asparagus.  Bring large pot of water to a boil.  Add asparagus to boiling water.  Using tongs, remove asparagus after 2 minutes or when asparagus turns a bright green.  Submerge asparagus into large bowl of ice water. 
  3. Place asparagus in a single row in a glass baking dish sprayed with non-stick cooking spray.  Drizzle olive oil atop asparagus.  Season with coarse salt and pepper.  Bake for 10 minutes.  Remove from oven and sprinkle with 2 Tbsp. Parmesan shavings.


Roasted Baby Red New Potatoes
1 pound of baby red potatoes, quartered
1 ziploc freezer bag
1 Tbsp olive oil
¼ tsp. Coarse salt
¼ tsp. Pepper
¼ tsp. Garlic powder

  1. Preheat oven to 400 degrees.
  2. Place potatoes in Ziploc bag and leave small opening.  Microwave for 6 minutes to soften potatoes.  Be careful with the steam from bag when removing potatoes from microwave.  Place potatoes in medium bowl and add spices and oil.  Toss to coat potatoes. 
  3. Place potatoes on cookie sheet and bake for 10 minutes until potatoes are golden brown.

Light and Luscious Chocolate Mousse
1 ½ cups cold skim milk
1 pkg (1.4 oz) JELL-O Chocolate Flavor Sugar- Free, Fat- Free Instant Reduced Calorie Pudding & Pie Filling®
1 cup thawed COOL WHIP LITE Whipped Topping®
Toppings
1 package frozen raspberries or strawberries, thawed
1 dark chocolate (65% cocoa or more) bar, cut into small pieces
¼ cup sliced almonds, toasted

Pour milk into medium mixing bowl.  Add pudding mix. Beat with wire whisk for 2 minutes.  Gently stir in whipped topping.  Spoon into individual dishes.  Refrigerate until ready to serve.  Top with antioxidant rich berries (1/4 cup) and dark chocolate pieces (1 Tbsp), and toasted almonds (1 Tbsp).