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Smoked Paprika-Roasted Salmon with Wilted Spinach

A sweet-smoky rub featuring smoked paprika, brown sugar and cinnamon complements salmon's moderate flavor and moist meaty texture. Served on a bed of sauteed spinach, this dish makes a lovely presentation for entertaining. Skill Level: Intermediate

10 min Prep
55 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 190
Protein 23.8g
Total Carbohydrates 3.1g
Dietary Fiber 1.7g
Net Carbohydrates 1.4g
Sugar 0.7g
Total Fat 9.0g
Saturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 62.3mg
Sodium 233.3mg
SmartPoints® 1.0


  • 1/4 cup orange juice
  • 2 Tablespoons olive oil
  • 2 teaspoons dried thyme leaves, divided
  • 2 pounds salmon fillet, rinsed and patted dry
  • 1 Tablespoon brown sugar
  • 1 Tablespoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange peel, grated
  • 1/2 teaspoon sea salt, to taste
  • 2 sprays cooking spray
  • 1 teaspoon olive oil
  • 10 ounces fresh spinach, rinsed


  1. Mix the orange juice, larger portion of the oil and half of the thyme in a small bowl.
  2. Place the salmon in a glass dish. Add the marinade, then turn to coat. Cover.
  3. Refrigerate 30 minutes or longer for extra flavor.
  4. Preheat the oven to 400 ┬░F.
  5. Mix the brown sugar, smoked paprika, cinnamon, orange peel, remaining thyme and the sea salt in a small bowl.
  6. Remove the salmon from the marinade. Place it in a foil-lined baking pan that's been treated with cooking spray. Discard any remaining marinade.
  7. Rub top of the salmon evenly with the smoked paprika mixture.
  8. Roast 10 to 15 minutes or until fish flakes easily with a fork.
  9. Meanwhile, heat remaining oil in a large skillet on medium heat.
  10. Add the spinach, and cook 2 minutes or until wilted.
  11. Serve the salmon over the spinach.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company