Roasted Orange Salmon with Garlicky Greens
April, 2005

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 450º. 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.

PER SERVING: 395 cal, 47% fat cal, 21g fat, 5g sat fat, 112mg chol, 41g protein, 12g carb, 5g fiber, 892mg sodium