Smoked Paprika Roasted Salmon with Wilted Spinach

1/4 cup orange juice

2 tbsp (plus 1 teaspoon) olive oil, divided

2 tsp McCormick Gourmet™ Organic Thyme Leaves, divided

2 pounds salmon fillets

1 tbsp brown sugar

1 tbsp McCormick Gourmet™ Organic Smoked Paprika

1 tsp McCormick Gourmet™ Organic Ground Saigon Cinnamon

1 tsp grated orange peel

1/2 tsp McCormick Gourmet™ Sicilian Sea Salt

1 bag (10 ounces) fresh spinach leaves

Mix orange juice, 2 tbsp of the oil and 1 tsp of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor


Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 tsp thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade


Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork


Meanwhile, heat remaining 1 tsp oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach



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