Roasted Orange Salmon with Garlicky Spinach
Roasted Orange Salmon with Garlicky Spinach

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, roasted orange salmon with garlicky spinach. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Roasted Orange Salmon with Garlicky Spinach is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Roasted Orange Salmon with Garlicky Spinach is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have roasted orange salmon with garlicky spinach using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Orange Salmon with Garlicky Spinach:
  1. Get 2 tsp orange freshly grated zest
  2. Take 1/2 cup orange juice fresh (about 1 orange's worth)
  3. Get 1/4 cup tamari soy sauce or
  4. Take 4 6 oz salmon fillets (about 1 in thick)
  5. Make ready 2 tsp olive oil
  6. Take 6 - 8 cloves garlic , minced
  7. Prepare 2 10 oz packages spinach fresh
  8. Get 2 - 3 tbsp rice vinegar or to taste
Instructions to make Roasted Orange Salmon with Garlicky Spinach:
  1. In a zip-lock bag, combine orange zest, orange juice, and tamari or soy sauce. Add salmon. Seal bag and marinate in refrigerator for 30 mins.
  2. Preheat oven to 450. Remove fillets from bag and discard marinade. Place fillets, skin sides down, in a shallow roasting pan that's been coated with cooking spray. Roast salmon until it flakes easily when tested with a fork, about 13 minutes.
  3. Meanwhile, in a Dutch oven or large pot, heat oil over medium-high heat. Add garlic, half of the spinach, and salt to taste. Cook, stirring often, until spinach starts to wilt, about 1 minute. Add remaining spinach and continue to cook, stirring frequently, until all is wilted, about 2 minutes. Remove from heat and toss with rice vinegar.

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