Joyous Blog

Orange Mint Baked Salmon with Spinach Recipe

Hello Joyous Readers!

Despite it being winter here in Toronto I was feeling like something light, fresh and vibrant for dinner last night. Since I've been addicted to my Clean Beauty Smoothie (recipe in my book pg. 83) I had fresh organic mint in my fridge! I got home from the office and wanted to do a yoga class from the Joyous 10 day detox series (featuring Michelle -- you gotta check it out!) so I knew I would be eating later than normal around 8pm. This meant I needed to whip up something quick for Walker and I that was quick and delicious.

I made a lovely fresh dressing with orange juice, mint and then baked salmon. I placed it on a bed of spinach. It was nothing fancy but it was really delicious and satisfying.

Salmon is a wonderful source of heart-healthy omega 3 fatty acids. 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.

Ginger is anti-inflammatory, anti-viral and one of my favourite ways to warm up and meal with flavour. Speaking of ginger, check out these ginger tahini cookies!

This recipe is food-combining friendly. What I mean by that is it's a recipe that will be very easily digested. The mix of protein and fat from the salmon and the spinach is a great combo.

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
  • 2 tbsp fresh mint
  • 1/2 tsp fresh raw ginger
  • Juice from 2 oranges, freshly squeezed
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • NOTE: Give the dressing a taste test. Does it need more ginger? Feel free to adjust it to your liking.
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.

If you want to kick up the dressing a notch, check out this recipe video I did with my friends at Genuine Health for an orange mint dressing with an omega 3 flavoured fish oil.

This recipe goes really nicely with my favourite white wine -- Southbrook Connect. It's organic AND biodynamic -- woot!

EnJOY!

Joy

 

2 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...

Reply
Kate McDonald-Walker   •   August 7, 2014

Hi Lynni, I can't say I'd recommend cooking with cod liver oil. It's extremely strong tasting and will overpower the flavour of the food, and if you can't stand the taste of cod liver oil as a supplement, you're definitely not going to want to want your whole meal to taste like it. Kate - Joyous Health Team


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