Serves 4 / Salmon fillets drenched in an orange marinade and roasted taste fantastic and provide metabolism-boosting omega-3 fats. Served over spinach, all this dish needs is some quinoa or brown rice to make it a complete meal.
2 teaspoons freshly grated orange zest 1/2 cup fresh orange juice (about 1 orange) 1/4 cup low-sodium tamari or soy sauce 4 6-ounce salmon fillets (about 1 inch thick) 2 teaspoons olive oil 6-8 cloves garlic, minced 2 10-ounce packages fresh spinach Salt, to taste 2-3 tablespoons rice vinegar, to taste
1. In a zip-top bag, combine orange zest, orange juice, and tamari or soy sauce. Add salmon. Seal bag and marinate in refrigerator 30 minutes.
2. Preheat oven to 450°. Remove fillets from bag and discard marinade. Place fillets, skin sides down, in a shallow roasting pan coated with cooking spray. Roast salmon 13 minutes or until fish flakes easily when tested with a fork.
3. Meanwhile, in a large pot or Dutch oven, heat oil over medium-high heat. Add garlic, half of the spinach, and salt. Cook, stirring often, 1 minute or until spinach starts to wilt. Add remaining spinach and cook, stirring often, 2 minutes or until spinach wilts, stirring frequently. Remove from heat; toss with rice vinegar.
4. To serve, arrange 2/3 cup spinach mixture on each of four plates and top with one salmon fillet. Serve right away.