smoked paprika roasted salmon with wilted spinach

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Smoked Paprika Roasted Salmonwith Wilted Spinach• Low Calorie • Low Carbohydrates • Low Fat • Low Sodium

1/4 cup orange juice2 tablespoons plus 1 teaspoon olive oil, divided2 teaspoons McCormick® Gourmet Collection ThymeLeaves, divided2 pounds salmon fillets1 tablespoon brown sugar1 tablespoon McCormick® Gourmet Collection Paprika,Smoked1 teaspoon McCormick® Gourmet Collection Cinnamon,Saigon1 teaspoon grated orange peel1/2 teaspoon McCormick® Gourmet Collection Sicilian SeaSalt1 bag (10 ounces) fresh spinach leaves

1. Mix orange juice, 2 tablespoons of the oil and 1teaspoon of the thyme in small bowl. Place salmon in glassdish. Add marinade; turn to coat. Cover. Refrigerate 30minutes or longer for extra flavor.

2. Preheat oven to 400°F. Mix brown sugar, smokedpaprika, cinnamon, orange peel, remaining 1 teaspoonthyme and sea salt in small bowl. Remove salmon frommarinade. Place in greased foil-lined baking pan. Discardany remaining marinade.

3. Rub top of salmon evenly with smoked paprika mixture.Roast 10 to 15 minutes or until fish flakes easily with afork.

4. Meanwhile, heat remaining 1 teaspoon oil in largeskillet on medium heat. Add spinach; cook 2 minutes oruntil wilted. Serve salmon over spinach.

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Recipes that use McCormick® GourmetCollection Paprika, Smoked

A sweet-smoky rub featuring smoked paprika, brownsugar and cinnamon complements salmon's moderateflavor and moist meaty texture. Served on a bed ofsautéed spinach, this dish makes a lovely presentationfor entertaining.

Wine Pairing Recommendation:Ravenswood Vintners Blend Chardonnay: Bright lowoaked Chardonnay is a perfect pairing for this dish as itbalances perfectly with the charred salmon and thetexture of the moist spinach.

Makes 8 servings.Prep Time: 10 minutesRefrigerate Time: 30 minutesCook Time: 15 minutes

For 1 servingCalories: 188Sodium: 202mgFat: 8gCarbohydrates: 4gCholesterol: 62mgFiber: 1gProtein: 25g

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