WHAT YOU'LL NEED:
1 of 12
¾ teaspoon salt, divided
¼ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cinnamon
4 (6-ounce) pieces salmon fillet
2 tablespoons olive oil, divided
2 cups thinly sliced red onion
½ teaspoon smoked paprika
1 (10-ounce) box frozen chopped spinach, thawed
1 teaspoon lemon juice
1. Combine ½ teaspoon salt, pepper, cumin, coriander and cinnamon; sprinkle evenly over salmon, patting lightly to help the spices adhere. Set aside.
2. Heat 1 tablespoon oil in large, nonstick skillet over medium heat. Add onion, remaining ¼ teaspoon salt and smoked paprika and cook, stirring occasionally, until onions are very soft, 12 minutes. Stir in spinach and lemon juice, and cook, breaking up spinach, until it is heated through, 4 minutes. Remove from pan and cover loosely to keep warm.
3. Heat remaining 1 tablespoon oil in the skillet; add salmon and cook until golden on the undersides, 4 to 5 minutes. Turn and cook another 3 to 5 minutes, or to desired degree of doneness. Serve salmon over the spinach. Makes 4 servings. (Credit: Marge Perry)