Wild salmon with spinach is not only another one of those nutritionally winning combination but a culinary delight as well! The simple marinade of fresh orange juice, extra virgin olive oil and white balsamic vinegar just brings it all together. It’s also just so beautiful and inviting!
Orange Spinach Wild Salmon
*The salmon filet should be about 1 inch thick and 1½ inch wide.
Author: Catherine Katz
Serves: 4
Ingredients
- 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
Instructions
- Preheat oven 350 F.
- Place all the marinade ingredients in a small bowl, stir well and put aside.
- 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!).
- Lightly salt the salmon filet with no more than ⅛ tsp, and place on top of spinach.
- Top each filet with a slice of orange and place the sundried tomatoes all around (see photo at the bottom of the page).
- Drizzle the marinade over everything and place in preheated oven for 25 minutes.
- When ready, place the remaining sliced oranges all around and serve.
This is the dish right before it goes in the oven
I am an IIN student and watched Dr. Katz’s presentation, and then you were introduced to talk about Cuisinicity. I loved looking at your website and will be trying some of the recipes. Please include me on your newsletters.
I also saw the Sicily trip in April, that sounds amazing. Unfortunately I can’t make it this year, so hopefully you will do another one in 2019.
Have a healthy day,
Chris
Delighted to hear from you, Chris, and welcome to the Cuisinicity table!! 🙂
Love this recipe! So delicious…it is a go-to lunch recipe because of how simple it is to prepare and throw in the oven! Love the orange flavor.
Everyone is loving this recipe, Catherine!
And it’s simple to prepare – bonus.
I am so glad to hear that John!:)
Preparing this recipe for my wife’s party this evening. The perfect dish for gluten intolerance attendees. Happy wife. Everyone who tastes it, loves it and feels good about themselves.
Bravo John!!! I love your enthusiasm! Thank you so much for your kind words always!:)
I’ve read your recipes and reader comments with interest. I shall begin with the salmon.
Am getting off the Paleo diet. I did lose weight, but there’s too much meat, and I’m not feeling that well from it.
Please put me on your mailing list, if you have one.
Thanks.
We made this for guests and the simplicity and taste were superb! I echo what others said about the spinach reducing too much and there being too much wetness. When served, a lot of water seeped onto rest of plate. Still, our guests raved! I will more than double the spinach (baby!) this time and report back. ?
Thank you for kind words Teresa! It’s been a while since I made this recipe so I’ll have to try it myself again and correct it a bit! Did you use baby spinach or regular spinach?
I just put this in the oven. I used white wine vinegar instead of white balsamic vinegar. What do you think the difference will be? I had some left over marinade from your Caramelized Onion, Potato, Spinach dish. Which by the way was delicious. Thank you so much for this website and the recipes.
Hi Debbie, Sorry I just only saw this question now so obviously my answer is inconsequential but I have the feeling the white wine vinegar would work just as well and of course the addition of the leftover marinade is a superb idea, YUMMMY! Please let me know how it went! 🙂
Made this for the second time and it is was just as good as I remembered. I used 16 oz of organic baby spinach PLUS two extra handfuls. Still had some extra fluid but this is okay with me! Going to try the walnut crusted salmon recipe later in the week. Thanks for the great recipes, makes my life easier 🙂
Thank you for the wonderful feedback Donna! I think you are also going to LOVE the walnut crusted salmon!! 🙂
Five years later, and this is still a favorite and frequently made recipe in my house!
awww thank you Tanya, you made my day! 🙂
YUM! I’m so glad I found your blog, your recipes are simple but sound so delicious. I cannot wait to try , thank you!
YAY Jill :)! I am delighted to hear it!!!
Do you use wild salmon with the skin on?
Yes but we don’t eat it–it just peels off nicely when cooked. In fact, I actually talk about that for another recipe with wild salmon here: https://cuisinicity.com/cuisinicity-video-walnut-crusted-wild-salmon/
Catherine on my second try, I used some of the marinade to sauteed some veggies, then added some bulger near the end of cooking. This was my side dish. Extra Yummy !!!
Tracey, What a wonderful idea! I love it!
Made recipe for dinner tonight. Yummy! Looks beautiful right out of the oven. I absolutely love the one dish clean up. Will make again very soon. Thanks for sharing!
I made this for dinner tonight!!, it was superb!!!! I will add more spinach next time, I knew it would cook down but the marinade & spinach together, to die for!! And I just happen to have bought enough to have this dish again in a few days !! 😉
Made this tonight and LOVED it! It was quick and easy, yet tasted like an expensive restaurant meal. The spinach did cook down to a very small amount with lots of liquid left over, but was very good. I am just going to add a lot more spinach next time. Problem solved! I’m not a huge fan of salmon but I still eat it at least once a month and I’m always looking for a recipe that will help me enjoy it more! Recipe has been found! Thanks Catherine!
That’s wonderful Lorrie! More spinach is that much better! Make sure to use the baby spinach so that there is not too much liquid. Another salmon recipe that you will love next month is my walnut-crust will salmon, it is so delicious and so easy! Thank you so much for your kind words, I LOVE IT!!
can you use frozen spinach if you drain it really well. buy putting it in a tea towel and wringing it lol.
from cape cod massachusetts.
I imagine so Louise, It’s certainly worth a try!
thank you love all your recipes ,thank you for all your hard work I grew up in a family here on cape cod with fresh sea food .
Thank you so much Louise! I have such fond memories of Cape Cod, we used to rent the same house every summer there while the kids were growing up! ….and yes, all the fresh sea food, so wonderful!
I made this tonight. Came out good.
A few question.
The spinach cooked down to nothing and the dish was full of liquid when I took it out. Can I cut back on the liquid?
Sandie, I am so glad you liked it but wondering about the liquify part–did you use baby spinach or regular? I find that baby spinach works fine for me and in fact, I love to put as much as I can in the dish and whatever liquid is leftover (a lot should evaporate in that time in the oven), it just mixes in with the fresh orange juice and olive oil marinade and is so lovely over the salmon. So, let me know if there is anything you might have varied so that I can make sure to specify in the recipe.
Thanks for the reply.
I did not use the baby spinach and perhaps I left to much water on the spinach. Next time I will try baby.
I loved the marinade!
aaahhh YAY Sandie, that’s it! I like to use baby spinach in my baked dishes specifically because of that, so I hope it helps! I am so happy you loved the marinade!!
Making this for dinner tonight;)
YAY Maria! I love this recipe! I hope you love it too! can’t wait to hear!