Orange-Glazed Salmon over Sautéed Spinach

Looking for something different for Easter Dinner.  How about Salmon?  Salmon is rich in essential omega-3 fatty acids that prevent heart disease and stroke.  That’s not all, a serving of salmon in this recipe has enough vitamin B12 and vitamin D to meet your daily needs and the spinach is a great source of vitamin A.  And to top it off, it’s delicious :)!


Orange-Glazed Salmon over Sautéed Spinach

Serves 4 – Serving Size:  Approximately 3 oz (85 g) of salmon


1 orange, washed, grated and juiced

2 Tbsp (30 mL) honey

1 Tbsp (15 mL) brown sugar

2 tsp (10 mL) canola oil

1/4 tsp (1 mL)

1 12 oz (340 g) salmon fillet, cut in 4 pieces

8 oz (250 g) fresh spinach, trimmed

1 tsp (5 mL) canola oil

1 Tbsp (15 mL) lemon juice

1/8 tsp (0.5 mL) freshly ground pepper



1.  Combine juice from orange, honey, brown sugar, 2 tsp (10 mL) canola oil and red pepper flakes.

2.  Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon.  Marinate in the refrigerator for 30 minutes, turning the salmon once to distribute the flavours.  Discard marinade.

3.  Grill salmon skin side up, over medium heat for 5-7 minutes; turn and cook another 5-7 minutes, until fish flakes easily.

4.  Just before the salmon is done, sauté spinach in 1 tsp (5 mL) canola oil in a non-stick skillet, just until wilted.  Season with lemon and pepper.

5.  Spoon spinach onto heated plates.  Top with salmon.  Sprinkle with grated orange peel.

6.  Serve with cook wild rice.


Nutrition analysis:  284 kcal, 11 g fat, 1 g saturated fat, 24 g carbohydrate, 4 g fibre, 24 g protein, 85 mg sodium.


This recipe was provided by the Alberta Canola Producers Commission.  For more great recipes with canola visit: