Smoked Paprika Roasted Salmon with Wilted Spinach

Serves: 4


½ tsp grated orange peel (this is out of order, but it is much easier to zest the orange BEFORE you squeeze it for juice!)

2 Tbsp freshly squeezed orange juice (about ½ an orange)

1 Tbsp plus ½ tsp Flying Olive Blood Orange, Olive Wood Smoked, Chipotle, or Harissa Extra Virgin Olive Oil or a Combination

1 tsp thyme leaves, divided

1 pound (4 fillets) of salmon

½ Tbsp brown sugar, optional

½ Tbsp Smoked Paprika

½ tsp Cinnamon

¼ tsp sea salt

½ bag (about 5 ozs) spinach leaves


Mix the orange juice, 1 Tbsp of Flying Olive EVOO(s) of Choice, ½ tsp thyme in a small bowl. Place the salmon filets in a large glass dish. Add the marinade to the dish and turn to coat well. Cover and refrigerate 30 minutes or a bit longer for extra flavor.

About 15 minutes before you are ready to cook the salmon, preheat the oven to 400 degrees F.

Mix the sugar, smoked paprika, cinnamon, orange peel, remaining thyme, and sea salt in a small bowl. Remove the salmon from the marinade. Rub the top of the salmon evenly with the smoked paprika mixture.

Roast the salmon for 10-15 minutes or until the fish flakes easily with a fork. Meanwhile, heat the remaining ½ tsp oil in a large skillet on medium heat. Add the spinach and cook and stir about 2 minutes until wilted. Serve the salmon over the spinach.

Inspired by a recipe by McCormick & Co., Inc

Submitted by Barb L.