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.
The fresh dressing with mint, ginger and oranges is really delicious and satisfying.
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.
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
Orange Mint Baked Salmon
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- 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
- 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
- Preheat oven to 350 degrees.
- 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.
- Toss all the dressing ingredients into a food processor and blend until mint is finely chopped.
- 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.
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.