Orange Spinach Wild Salmon
Serves: 4
*The salmon filet should be about 1 inch thick and 1½ inch wide.
  • Marinade:
  • Juice of 2 medium oranges (about ½ cup)
  • ¼ cup extra virgin olive oil
  • 2 Tbsp white balsamic vinegar
  • ¾ tsp coarse salt
  • fresh ground pepper to taste
  • The dish:
  • 4 wild salmon filets (about 1½ lb)
  • ⅛ tsp salt
  • 10-12 oz fresh baby spinach
  • 10 sundried tomatoes (no oil)
  • 2 oranges, sliced in half moons
  1. Preheat oven 350 F.
  2. Place all the marinade ingredients in a small bowl, stir well and put aside.
  3. Place spinach at the bottom of a baking dish (it will seem like a lot, but don't worry, it will diminish in size considerably when baked!).
  4. Lightly salt the salmon filet with no more than ⅛ tsp, and place on top of spinach.
  5. Top each filet with a slice of orange and place the sundried tomatoes all around (see photo at the bottom of the page).
  6. Drizzle the marinade over everything and place in preheated oven for 25 minutes.
  7. When ready, place the remaining sliced oranges all around and serve.
Recipe by Cuisinicity at