Smoked Paprika Salmon With Spinach

• 1/4 cup orange juice
• 2 tablespoons (plus 1 teaspoon) olive oil, divided
• 2 teaspoons McCormick GourmetTM Thyme, divided
• 2 pounds salmon fillets
• 1 tablespoon brown sugar
• 1 tablespoon McCormick GourmetTM Paprika, Smoked
• 1 teaspoon McCormick GourmetTM Cinnamon, Ground Saigon
• 1 teaspoon grated orange peel
• 1/2 teaspoon McCormick GourmetTM Sicilian Sea Salt
• 1 bag (10 ounces) fresh spinach leaves

1. Mix orange juice, 2 tablespoons of the oil and 1 teaspoon 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.
2. Preheat oven to 400u0b0F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
3. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.

orange juice, olive oil, thyme, salmon, brown sugar, paprika, cinnamon, salt, fresh spinach leaves

Taken from www.epicurious.com/recipes/food/views/smoked-paprika-salmon-with-spinach-56390045 (may not work)