I found this recipe in a magazine, and decided to give it a try. The flavors were very good; I think I would have liked the rub just a tad sweeter. It comes together very easily, and makes a healthy platter.
Smoked paprika roasted salmon on wilted spinach
1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons thyme leaves, divided
2 pounds salmon fillets
1 tablespoon brown sugar (next time, I’ll use 2)
1 tablespoon smoked paprika
1 teaspoon cinnamon
1 teaspoon grated orange peel
1/2 teaspoon sea salt
1 bag (10 ounces) spinach leaves
Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in a small bowl. Place salmon in a large glass dish; add the marinade, turn to coat well. Cover and refrigerate 30 minutes, or longer for extra flavor.
Mix sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in a small bowl. Remove the salmon from the marinade and place on a greased foil-lined baking pan. Discard any remaining marinade. Rub the top of the salmon evenly with smoked paprika mixture.
Roast salmon in a preheated 400 degree F oven for 10-15 minutes, or until the fish flakes easily with a fork. Meanwhile, heat the remaining 1 teaspoon of oil in a large skillet on medium heat. Add the spinach; cook and stir 2 minutes or until wilted. Serve salmon over the spinach. Makes 4-8 servings, depending on the size of your salmon pieces.