Citrus Baked Salmon with Orange Salsa: Preheat oven to 400°F. Mix 1 tsp paprika, 1 tsp thyme leaves, 1 tsp minced garlic, 1/2 tsp ground ginger, 1/2 tsp sea salt in small bowl. Set aside. Mix 1/4 cup orange juice, 2 tbsp olive oil and 1 1/2 tsp of the spice mixture in large resealable plastic bag or glass dish. Add salmon; turn to coat. Refrigerate 30 minutes. For the Orange Salsa, mix 2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces, 2 tbsp chopped red bell pepper, 1 tbsp chopped fresh cilantro and 1 tsp of the remaining spice mixture in medium bowl. Cover. Refrigerate until ready to serve. Next, Stir 1 tbsp brown sugar and 1/2 tsp grated orange peel, (optional) into remaining spice mixture in small bowl. Remove salmon from marinade and place on foil-lined baking pan. Discard any remaining marinade. Rub salmon with seasoning mixture. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve salmon with Orange Salsa.