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.

Nutrition Facts Per Serving:
Calories: 395 calories
% fat calories: 47
Fat: 21g
Saturated Fat: 5g
Cholesterol: 112mg
Protein: 41g
Carbohydrate: 12g
Fiber: 5g
Sodium: 892mg