adapted very slightly from McCormick Recipes
The only thing I'd change next time is maybe to use a little less cinnamon than the recipe calls for, but it's really terrific as-is.
1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons thyme, divided
2 pounds salmon fillets
1 tablespoon brown sugar
1 tablespoon smoked paprika (I used bittersweet pimentòn)
1 teaspoon cinnamon
1 teaspoon grated orange peel
1/2 teaspoon salt
1 bag (10 ounces) fresh spinach leaves
1 garlic clove, minced
Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat and sauté garlic until golden. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.