Zutaten für Smoked Paprika Roasted Salmon With Wilted Spinach
- 1 tablespoon orange juice
- Olive Oil
- Dried Thyme
- Salmon Fillets
- Brown Sugar
- Smoked Paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon grated orange peel
- 1/2 teaspoon sea salt
- Spinach Leaves
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Zubereitung von Smoked Paprika Roasted Salmon With Wilted Spinach
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon orange juice, and 1 teaspoon dried thyme.
- Place salmon fillets in a large glass dish.
- Pour marinade over salmon, ensuring both sides are coated.
- Cover and refrigerate for 30 minutes.
- In a separate small bowl, combine 1 tablespoon brown sugar, 2 teaspoons McCormick Smoked Paprika, 1/2 teaspoon ground cinnamon, 1 teaspoon grated orange peel, 1 teaspoon dried thyme, and 1/2 teaspoon sea salt.
- Remove salmon from marinade and discard the marinade.
- Place salmon fillets in a greased foil-lined baking pan.
- Evenly rub the smoked paprika mixture over the top of each salmon fillet.
- Roast in the preheated oven for 10-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is roasting, heat 1 teaspoon olive oil in a large skillet over medium heat.
- Add 5 ounces of fresh spinach to the skillet.
- Cook and stir for 2-3 minutes, or until the spinach is wilted and tender.
- Serve the roasted salmon over the wilted spinach. Garnish with extra orange peel, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
6g
Carbs
1g
