Spray foil square, large enough to fold over salmon filet and seal, with non-stick cooking spray.  Place salmon filet skin side down on foil.  Chop spinach, and other veggies and place on top of salmon.  Salt , pepper and garlic salt to taste on top of all veggis and salmon.  Top off with raspberry vinigetette dressing, with enough to moisten salmon and veggies.  ( Your preference).  Fold foil over salmon and seal packet.  Place flat side down on grill; grill for about 20 minutes.  Remove from grill, open carefully and check for doneness.  Salmon is done when flaky when stuck with a fork.  If not cooked, reseal and return to grill for another 5 minutes.  Do Not overcook.

Increase amounts based on number of salmon fillets served.

This recipe is easy, quick and low in fat.  The dressing takes away a lot of the fishy taste of salmon.