Prep 7 mins
Cook 20 mins
From Cooking Light December 2007. Don't let the mix of spices fool you, this one is a keeper. The smell and flavor is amazing. Definitely a restaurant quality dish. The spinach... I just found a new favorite way to prepare fresh cooked spinach. I hope you enjoy as much as I did! Served with garlic mashed potatoes. Note: I forgot to add the fresh cilantro; looking forward to making this again and tasting it with the cilantro garnish.
- 2.46 ml salt
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 1.23 ml paprika
- 0.59 ml ground cinnamon
- 0.59 ml fresh ground black pepper
- 1020.58 g wild caught salmon fillets
- 473.18 ml thinly sliced sweet onions
- 4.92 ml olive oil
- 2 garlic cloves, minced
- 2 (340.19 g) packagefresh Baby Spinach
- 4.92 ml grated lemon rind
- 1.23 ml salt
- 14.79 ml fresh lemon juice
- 29.58 ml chopped fresh cilantro
- lemon wedge (optional)
- 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 platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.
Healthy and delicious! The rub provides a nice and different flavor for the salmon. I especially liked the spinach and roasted onions. I ended up mixing it all together. Yum. Made for the 2014 Spring Pick A Chef event in the contests and events forum. Thank you!