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Citrus Baked Salmon with Sautéed Spinach

Citrus Baked Salmon with Sautéed Spinach

Servings: 4


  • 1.25 lbs salmon
  • 1 bag spinach mix
  • 1 cup cherry tomatoes
  • 1 can (8oz) mandarin oranges
  • paprika, onion powder, garlic powder
  • salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp coco aminos


Pre-Cook (Mise En Place):

  • Gather your equipment: Saute Pan, Oven/Toaster Oven, cutting board, knife, small sheet pan or oven plate
  • Preheat your oven to 400F
  • Preheat your Saute Pan on Medium High
  • Remove salmon and season with paprika, garlic powder, onion powder, and salt and pepper covering the whole surface area of the salmon
  • Slice the cherry tomatoes in half

Cooking Method:

  • Place the salmon on a sheet pan. Drizzle it with olive oil and place it in the oven for 12-15 minutes until it cooks through
  • While the salmon is cooking, add oil to the saute pan on medium high heat and saute the spinach until wilted. Season with garlic powder and salt and pepper
  • Once the spinach softens, add the cherry tomatoes
  • Remove from the pan and set aside in a serving dish
  • Add the mandarin oranges to the saute pan on medium heat and cook until the juices thicken (about 3 to 5 minutes). Season with 1tsp garlic powder, 1 tsp paprika, 2 tbsp of coco aminos, salt and pepper (to preferred taste)
  • When the salmon is finished cooking remove it from the oven and place on a serving dish. Top the salmon with the mandarin orange sauce

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