Something Different- Smoked Paprika Roasted Salmon

I've been craving salmon for a while now. We usually only make it when we go to the beach in the summer, and then we grill it. I found a recipe that looked very promising in my Food and Wine magazine and decided to try it sooner rather than later. We heard of a seafood market right on the water nearby and bought some delicious looking salmon yesterday.



The complete menu for tonight was:
Smoked Paprika Roasted Salmon
Wilted spinach
roasted veggies
jasmine rice
Trader Joe's Reserve Chardonnay

Ingredients for Salmon:
2 lb salmon fillets
1/4 cup orange juice
2 tbsp. olive oil
2 tsp. dried Thyme
1 tbsp. brown sugar
1 tbsp. Smoked Paprika
1 tsp. Saigon Cinnamon
1 tsp. grated orange peel
1/2 tsp Sea Salt




Mix juice, 2 tbsp. oil, and 1 tsp. of the thyme. Put Salmon in a glass dish and coat with the marinade mixture. Cover and refrigerate for 30 minutes.

Mix sugar, remaining spices, and orange peel.


Remove salmon from marinade. Discard the marinade. Place in foil lined baking pan or cookie sheet with sides. Rub the top of the salmon evenly with the spice mixture.



Roast in a preheated 400 degree oven for 10-15 minutes, or until fish flakes easily with a fork.

Wilted Spinach Ingredients and Directions:
1 bag prewashed baby spinach
1 teaspoon olive oil
Fresh ground salt and pepper to taste.

Heat oil in skillet. Added spinach and let cook for about 2-3 minutes, until wilted Add salt and pepper to taste.

Roasted Veggies:
We tried something different tonight. Instead of potatoes we roasted sweet peppers, red onion, baby portobello mushrooms, and carrots.

Cut baby carrots and small sweet peppers in half, roughly chop mushrooms either in half or thirds, chop onion in large chunks. Toss with olive oil, salt, and pepper and spread on foil lined baking sheet. Sprinkle with the smoked paprika- it ties the flavors together.



I also made some jasmine rice to go with this- mostly for the girls.



I have to say, it was really good! A perfect meal after a day of hiking with the kids. I can't wait to make it again!

Adapted from A recipe found in Food and Wine Magazine