1/1 Photo of Baked Maple-Glazed Salmon With Wilted Spinach
Rhiannon and Matt's Note:
We don't have salmon often, but this looked so easy & yum that it inspired us to get down to the fishmongers. We used 2 salmon fillets but kept all the other measurements the same & added a handful of sugar-snap peas with the baby spinach. It's simple enough for a weeknight meal and impressive enough to serve guests. I found this recipe (originally printed in delicious magazine, in Australia - July 2007) on taste.com.au along with some helpful reviews: This is a sweet dish, so people suggested the addition of some lime juice. I liked the idea, and added some, but I'll leave it up to you :)
My Private Note
Units: US | Metric
- 1Preheat the oven to 200°C (400°F).
- 2Line a baking tray with baking paper.
- 3Place orange juice, maple syrup, ginger and garlic in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.
- 4Place salmon on prepared tray. Use half the maple glaze to brush over salmon fillets.
- 5Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
- 6Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.
- 7To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.
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Nutritional Facts for Baked Maple-Glazed Salmon With Wilted Spinach
Serving Size: 1 (278 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 325.4
- Calories from Fat 79
- Total Fat 8.7 g
- Saturated Fat 1.3 g
- Cholesterol 93.6 mg
- Sodium 153.4 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 1.0 g
- Sugars 18.7 g
- Protein 37.3 g