I’m on a health push again. My coworker got me signed up on My Fitness Pal and I have started logging everything I consume. Even if you don’t care about calorie counting, it just helps knowing what you put into your body. I personally like to cook and eat what tastes good and stay clear of fast food and over eating while maintaining a challenging exorcise schedule. But with summer coming, I figured it couldn’t hurt to focus on my bikini body! Thus, the sudden interest in fish, especially salmon. Salmon is so good for you and is a good introduction if you’re not a fish person.
- Juice freshly squeezed from one orange
- Juice freshly squeezed from one lemon
- 4 skinless, boneless salmon fillets, about 16 ounces total
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1/2 teaspoon canola oil
- 8 ounces orzo pasta
- 6 ounces fresh spinach
- 2 tablespoons olive oil
Mix together orange juice and lemon juice. Place salmon in a Ziploc bag and pour the juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.
Combine all spices in a small bowl.
Preheat oven to 400°F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, discarding marinade.
Pat dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, about 12 minutes.
Meanwhile, bring 4 quarts of water to a boil. Add 8 ounces of orzo pasta, simmer and allow to cook for 10 minutes.
While the orzo is cooking, heat the olive oil in a medium pan over medium heat. Add the spinach and cook until wilted, stirring occasionally, about 6 minutes.
I also served with a side of asparagus by heating a separate pan over medium heat with 2 tablespoons of olive oil, cooked the asparagus for about 8 minutes, lightly seasoning with a teaspoon each of salt and pepper.