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Orange Mint Baked Salmon with Spinach Recipe

Orange, mint and ginger together are a magical combination! Paired with salmon for healthy fats and protein this is a delicious and memorable dish.
Jan 14, 2014 | Joy McCarthy

Salmon is a wonderful source of heart-healthy omega-3 fatty acids and vitamin D. Combined with the antioxidants in the spinach this recipe has incredible nutrient-synergy! What I mean by that is the phytonutrients in the spinach and the mint are better absorbed in the presence of fat.

baked salmon with kale pesto

The fresh dressing with mint, ginger and oranges is really delicious and satisfying.

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The ginger in the dressing really adds a nice zing! Ginger is anti-inflammatory, anti-viral and one of my favourite ways to jazz up a meal with flavour.

Gingerroot

This recipe is...

  • A great source of protein and healthy fats making it blood-sugar balancing
  • Rich in fibre (enjoy it with a salad), for gut health and elimination
  • Incredibly rich in anti-inflammatory plant chemicals from the ginger, mint, oranges and ginger
  • Gluten-free, dairy-free, paleo-friendly

Here's the recipe!

Mains & Sides
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Ingredients
  • 2 small salmon filets 6 oz (170 g) or 1 large one (cut in half)
  • Juice of 1 lemon
  • Sea salt and pepper to taste
  • 3 cups raw fresh spinach
Dressing
  • 1/4 cup fresh mint
  • 1 tsp fresh raw ginger
  • Juice from 2 oranges, freshly squeezed
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp white wine or apple cider vinegar
Instructions
  1. Preheat oven to 350 degrees.
  2. Place salmon on baking dish and drizzle with lemon and sprinkle with sea salt and pepper. Bake for 20-24 minutes. Check center and cook until light pink or less time if you like it darker in colour.
  3. Toss all the dressing ingredients into a food processor and blend until mint is finely chopped.
  4. Divide spinach equally between 2 dinner plates. Once salmon is cooked, place it on top of the spinach. Pour dressing on top of spinach and salmon.

Notes

If you prefer to cook the salmon with the dressing, you may wish to use a different oil such as camelina oil that can maintain a higher heat. I personally like the dressing to be raw and room temperature.

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EnJOY!

Joy

4 Comments
lynni   •   August 4, 2014

Hi Joy! I just started the journey to living a healthier life. Thank you for the recipes on your site. I have a very hard time looking through so called "healthy" recipes online and wondering if they are indeed good for me. I LOVE that you tell us why each ingredient is so important! I have a quick question. If I were to cook with cod liver oil, (like in a soup or something) would it change the nutrition? I can't stand the flavor/consistency of straight oil. Any tips for incorporating it without gagging? Hahaha! P.S. My middle name is JOY! My mom named me Lynni-joy because I was a joy to give birth to...

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Kate McDonald-Walker   •   August 7, 2014

Rose Martine   •   February 7, 2020

Sue, wow that is incredible that a slow cooker is so hard to get there. Next time, let me mail it to you! Hope you get a chance to try this. Regards rose martine

Reply

Hannah Flack   •   June 12, 2020

all of these sound good, but i really want to try the cherry, cherry dessert. i have never made a dessert in the crockpot before. Regards Hannah Flack

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