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4.86 from 14 votes
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Orange Spinach Wild Salmon

*The salmon filet should be about 1 inch thick and 1 1/2 inch wide.
Course Sea Food, Side Dish
Cuisine Japanese
Keyword baked salmon with spinach and tomatoes, orange spinach, salmon in orange juice, salmon recipes with spinach, salmon tomato spinach recipe, salmon tomatoes spinach, salmon with orange slices, spinach and orange juice, wild spinach recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 260 kcal
Author Catherine Katz

Ingredients

  • Marinade:
  • Juice of 2 medium oranges about 1/2 cup
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp white balsamic vinegar
  • 3/4 tsp coarse salt
  • fresh ground pepper to taste
  • The dish:
  • 4 wild salmon filets about 1 1/2 lb
  • 1/8 tsp salt
  • 10-12 oz fresh baby spinach
  • 10 sundried tomatoes no oil
  • 2 oranges sliced in half moons

Instructions

  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 1/8 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.