Spicy Salmon and Spinach

271 Kcal per serving

Intolerances / Preferences:
Gluten Free, Lactose Free
#Salmon #Spices #Spinach


  1. Preheat oven to 200oC/180oC fan/Gas 6.
  2. Mix the cumin, coriander, paprika, cinnamon and a few grinds of black pepper then rub the mixture into the salmon fillets.
  3. Spray a small baking tray with 4 sprays of olive oil.
  4. Arrange the onion on the tray and place in the oven for 5 minutes.
  5. Take the onions out of the oven and place the salmon fillets on the onions—return to the oven and cook for a further 18-20 minutes.
  6. Meanwhile, spray a non-stick skillet with 6 sprays of olive oil and fry the garlic on a medium heat for a minute.
  7. Add the spinach (in a couple of batches depending on size of skillet) and cook for a few minutes until fully wilted.
  8. Add lemon juice (helps body absorb iron from spinach) and some ground pepper
  9. Serve the salmon on a bed of spinach and onions.

Add some lemon rind to the spinach if you like a more intense lemon flavour and/or serve with fresh lemon wedges. Serve with complex carbohydrates such as rice and/or wild rice for more fibre (not included in the nutritional values).


  • ground cumin: 1/4 tsp
  • ground coriander 1/4 tsp
  • smoked paprika (or unsmoked) 1/8 tsp
  • cinnamon: 1 Large pinch
  • Ground black pepper
  • salmon fillets (small, skinless) 2 x 100g
  • olive oil: 10 sprays
  • onion (thinly sliced) – 150g (approx. 1 large)
  • fresh baby spinach 180g
  • garlic clove (crushed/minced): 1
  • lemon juice 1/2 tbsp

Nutritional values

  • Protein 23g
  • Fats 14g
  • Saturated fats: 3
  • Carbohydrates 10.9g
  • Sugars: 3g