Broiled Salmon with Spinach and Feta Saute

My arugula and feta were dying a slow, painful death. I felt an urge to eat fish. I have a never ending supply of pine nuts (thanks, Mom!). I wanted something nice to eat for Valentine's Day. Conveniently I had Everyday Food's March 2008 issue with the page folded down to a recipe for Broiled Salmon with Spinach and Feta Saute.

With a substitution of arugula for spinach, I was on my way. This was done in fifteen minutes, it looked classy, and while a little bitter tasted great overall. I can't even complain about the bitterness as it was likely caused by using aging arugula in place of the suggested spinach. I will definitely make this again with the proper ingredients and more greens.