Monday, October 25, 2010

Spiced-Rubbed Roasted Salmon with Lemon Garlic Spinach





I had about 10 minutes to find a way to make one piece of salmon for Abe's dinner and use up a bag of spinach that was going bad.  Voila!  Healthy, easy and very tasty.  I looked like a rock star to the husband and little does he know it was a last minute scramble!


I know the recipe calls for one big piece of salmon, but it could easily be used with fillets.  

I paired it with asparagus risotto from Trader Joe's. 

I got the recipe from Cookinglight.com (along with photo).

Enjoy!

Spice-Rubbed Roasted Salmon with Lemon Garlic Spinach
Serves 4

1/2  teaspoon  salt
1/2  teaspoon  ground cumin
1/2  teaspoon  ground coriander
1/4  teaspoon  paprika
1/8  teaspoon  ground cinnamon
1/8  teaspoon  freshly ground black pepper
1  (2 1/4-pound) skinless salmon fillet
2  cups  thinly sliced onion
Cooking spray

Spinach:
1  teaspoon  olive oil
2  garlic cloves, minced
2  (6-ounce) packages fresh baby spinach
1  teaspoon  grated lemon rind
1/4  teaspoon  salt
1  tablespoon  fresh lemon juice

Preheat oven to 400°.

To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.

Place salmon on a plate. Arrange onions and spinach evenly around salmon

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