1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6 ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a zip-type plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400 degrees F.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11 x 7-inch baking dish coated with cooking spray. Bake for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Serves 4.

Per serving: 314 calories, 14.7 g fat, 35.3 g protein, 9 g carbohydrates, 1 g fiber, 111 mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium

7 WW points