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Paprika Salmon with Arugula and Baby Spinach Salad

Photo and recipe by Beau Gustafson


½ cup marsala wine

1 tablespoon smoked paprika

1½ tablespoons Dijon mustard

¼ teaspoon sea salt

1 tablespoon lemon juice

2 springs fresh rosemary

¼ teaspoon orange zest

1½ lbs salmon fillets

finely ground pepper

arugula and baby spinach

¼ cup raw pine nuts


Marinate the salmon for one hour with marsala wine, paprika, mustard, sea salt, lemon juice, rosemary, and orange zest. Preheat the oven to 375 degrees; place the salmon fillets into a baking dish. Cook for 20 minutes or until fish is easily flaked with a fork.

Plate on a dish on top of arugula and baby spinach. Garnish with pine nuts.


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