Orange Glazed Salmon over Sautéed Spinach
Pretty to look at, delicious to eat and easy to make any time of year. Salmon, infused with fresh orange and heart-healthy canola oil, is served over slightly wilted spinach.
Servings
4
servingsCalories
240
kcalIngredients
1 1 orange, washed, grated* and juiced
2 Tbsp 2 honey
1 Tbsp 1 brown sugar
1 Tbsp 1 canola oil, divided
1/4 tsp 1/4 red pepper flakes
1 1 12 oz salmon fillet, cut in 4 pieces
8 oz 8 fresh spinach, trimmed
1 Tbsp 1 lemon juice
1/8 tsp 1/8 freshly-ground black pepper
Directions
- Combine juice from orange, honey, brown sugar, 2 tsp canola oil and red pepper flakes.
- Arrange salmon in dish just big enough to hold fillet; pour orange juice mixture over salmon. Marinate in refrigerator for 30 minutes, turning salmon once to distribute flavors. Discard marinade.
- Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily.
- Just before salmon is done, saute spinach in 1 tsp canola oil. Season with lemon juice and pepper.
- Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.
Notes
- *reserve grated orange rind for garnish
Nutrition Facts
4 servings per recipe
Serving Size1 salmon fillet and 3/4 cup spinach
- Amount Per ServingCalories240
- % Daily Value *
- Total Fat
11g
15%
- Saturated Fat 1.5g 5%
- Cholesterol 54mg 18%
- Sodium 85mg 4%
- Total Carbohydrate
17g
7%
- Dietary Fiber 2g 8%
- Protein 20g 40%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
