Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach
(Source: Cooking Light, December 2007)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
1 (1 pound) skinless salmon fillet
1 cup thinly sliced yellow onion
1 teaspoon olive oil
3 garlic cloves, minced
1 (6-ounce) packages fresh baby spinach
1 teaspoon grated lemon rind
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro
Lemon wedges (optional)
1. Preheat oven to 400°.
2. To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 2.5 quart baking dish coated with cooking spray. Place fish on top of onion; bake covered at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.
4. Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.