Jan 19, 2010 Posted by Lisa Milone on Jan 19, 2010 | 2 comments

Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach

I always get really nervous when I cook for a group of people. I’m really not sure why but I think it’s a combination of things – keeping all of the food warm enough until it’s exactly the right time to serve, hoping the meal will be impressive enough, worrying someone will absolutely despise one of the ingredients I decided to use, and so on and so on. I can say that without a doubt, this recipe is PERFECT for impressing guests. It’s simple, quick, and quite spectacular tasting.

The recipe came from Cooking Light. I changed a few of the ingredient measurements, and have one comment about the lemon-garlic spinach. If you aren’t one to like lemon-y things, just eliminate the lemon zest and juice from the spinach to better fit your liking. It still tastes wonderful without the lemon.

I hope you enjoy this as much as I did! I was very impressed with how this recipe turned out.

SALMON
Ingredients:
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
2 skinless salmon fillets
1 sliced onion
Olive oil to coat dish

SPINACH
Ingredients:
1 tsp olive oil
2 garlic cloves, minced
1 (10-ounce) package fresh baby spinach
1 tsp grated lemon rind
1/4 tsp salt
1 tsp fresh lemon juice

Remaining Ingredients:
2 tablespoons chopped fresh cilantro

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 olive oil. 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 platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.