| 1/4 Cup Orange Juice |
| 2 Tbsp. +1 Tsp. Olive Oil Divided |
| 2 Tsp. Thyme Leaves Divided |
| 2 Lbs. Salmon Fillet |
| 1 Tbsp. Brown Sugar |
| 1 Tbsp. Smoked Paprika |
| 1 Tsp. Grated Orange Peel |
| 1 Tsp. Cinnamon |
| 1/2 Tsp. Sea Salt |
| 10 Oz. Spinach Leaves |
Mix orange juice, 2 Tbsp. oil and 1 tsp. thyme in small bowl. Place salmon in large glass dish. Add marinade. Turn to coat well, cover and refrigerate 30 minutes or longer for extra flavor.
Mix sugar, paprika, cinnamon, orange peel, 1 tsp thyme and sea salt in small bowl. Remove salmon from marinade and place in greased foil lined baking pan. Discard remaining marinade. Rub top of salmon evenly with paprika mix. Roast salmon in preheated 400° oven 10-15 minutes or until salmon flakes with a fork.
Meanwhile heat remaining 1 Tsp. oil in skillet on medium heat and add spinach. Cook and stir 2 minutes or until wilted. Serve salmon over spinach .