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Diablo Paprika Salmon with Spinach

Serves: 4


  • 1/4 cup lime juice
  • 3 tablespoons olive oil for salmon + 2 tablespoons for spinach
  • 4 salmon fillets, 4-6 ounces each
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons smoked paprika
  • Salt and pepper
  • 1 pound fresh spinach or 2 - 9 ounce bags of spinach
  • 2 cloves garlic, chopped
  • 1/2 cup Diablo Verde Creamy Cilantro Sauce


  • Place lime juice, 3 tablespoons of olive oil, and salmon in a resealable freezer bag and seal.
  • Coat the salmon with the marinade.
  • Refrigerate 30 minutes.
  • Preheat oven to 400° F.
  • Mix smoked paprika and garlic powder.
  • Remove the salmon from marinade and place salmon skin side down in baking dish coated with cooking spray.
  • Season the salmon with salt and pepper.
  • Evenly coat the top of salmon with the paprika and garlic powder mixture.
  • Roast the salmon for 12 to 15 minutes or until the salmon is cooked through and easily flakes.
  • While the salmon is cooking, rinse the spinach thoroughly in cold water and dry.
  • Heat the remaining 2 tablespoons of oil in a large skillet on medium heat.
  • Sauté the garlic for 30-60 seconds.
  • Add the spinach and cook until wilted, about 3-5 minutes.
  • Season with salt and pepper.
  • Serve salmon over a bed of spinach and top each fillet with 2 tablespoons of Diablo Verde.

Inspired by the Smoked Paprika Roasted Salmon with Wilted Spinach recipe at
Photo by Sari M Bailey
Download Recipe Here

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