Smoked Paprika Roasted Salmon with Wilted Spinach
Citrus-marinated salmon fillets crusted with warm spices and roasted until flaky, served over tender wilted spinach. Smoked paprika and Saigon cinnamon create an unexpected sweet-savory depth that complements the orange brightness. Ideal for weeknight dinners or entertaining, this dish delivers restaurant-quality results in under 45 minutes. The spice rub adds complexity without overwhelming the delicate fish.
Ingredients
Instructions
- 1
Combine orange juice, oil, and thyme; place salmon in glass dish and coat with marinade. Cover and refrigerate 30 minutes or longer.
- 2
Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining thyme, and sea salt.
- 3
Remove salmon from marinade and discard liquid. Place in greased foil-lined baking pan.
- 4
Rub spice mixture evenly over salmon top.
- 5
Roast until fish flakes easily with a fork.
- 6
Heat remaining oil in large skillet over medium heat. Add spinach and cook until wilted.
- 7
Serve salmon over spinach.
Tips
Don't skip the orange juice marinade - it tenderizes the salmon and infuses citrus flavor that balances the warm spice rub.
Check doneness at 10 minutes; salmon cooks quickly and drying out occurs fast. Fork-tender flaking indicates perfect doneness.
Wilted spinach absorbs heat from the hot salmon; plate spinach just before serving to prevent sogginess.
Good to Know
Refrigerate leftover salmon in airtight container up to 3 days. Spinach best consumed same day.
Prepare marinade and marinate salmon up to 24 hours ahead. Mix spice rub 1 day prior; store in airtight container.
Serve immediately while salmon is hot and spinach tender. Pair with roasted potatoes, rice pilaf, or crusty bread to catch citrus juices.
Common Mistakes
Over-marinate beyond 24 hours: citrus acid can mushy salmon texture; marinate 30 min to 24 hours max
Skip the foil liner: salmon sticks to pan and tears; always grease foil or use parchment
Roast past fork-tender stage: overcooked salmon becomes dry and flakes excessively; pull at 10-12 min if fillets thin
Substitutions
Dairy-Free Swaps
General Alternatives
cassia less complex
FAQ
Can I use frozen salmon?
Thaw completely in refrigerator overnight before marinating. Do not marinate while frozen. Frozen salmon works equally well if properly thawed.
What if I don't have smoked paprika?
Use regular paprika plus 1/4 tsp liquid smoke mixed into the rub. Alternatively, substitute with 1 tbsp smoked chili powder for deeper heat.
How long can I keep leftovers?
Store cooked salmon in airtight container 3 days refrigerated. Do not freeze cooked salmon; quality degrades. Freeze raw marinated salmon up to 2 months.