Smoked Paprika Roasted Salmon with Wilted Spinach

 

 

• Low Calorie  • Low Carbohydrates  • Low Fat  • Low Sodium

1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons McCormick® Gourmet Collection Thyme Leaves, divided
2 pounds salmon fillets
1 tablespoon brown sugar
1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon grated orange peel
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 bag (10 ounces) fresh spinach leaves

1. Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
2. Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
3. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.

To grill salmon: Marinate then rub salmon with paprika mixture as directed. Grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.