INGREDIENTS

• 1 tbsp garlic powder
• 1 tbsp dried oregano
• ¾ tsp seasoned salt
• ½ tsp black pepper
• ½ tsp paprika or hot paprika
• 4 salmon fillets (6 ounces each)6-8 oz fresh baby spinach
• Olive oil
• 1 cup baby arugula
• Salt
• juice of orange

INSTRUCTIONS

To make the spice mix, in a small bowl combine the garlic powder, oregano, seasoned salt, pepper, and paprika.

Pat the salmon fillets dry and season them on both sides with the spice mix you just prepared. Set aside briefly.
Meanwhile, heat 1 tbsp olive oil in a skillet on medium-high heat.

Add the baby spinach and give it a few turns until warmed through and wilted. Turn the heat off. Toss in the arugula, a pinch of salt and 3 tbsp of the fresh orange juice. Mix with a wooden spoon. Transfer to a serving platter and set aside.
In a large heavy or cast iron skillet, heat 2-3 tbsp olive oil on high heat. Turn the heat to medium-high and add the salmon fillets. Cook for 4-5 minutes on one side, when the bottom is firm and brown, turn over and cook for another 2 minutes or so. Remove from the heat.

Transfer the salmon to the serving platter and arrange it on top of the wilted spinach and arugula. Pour the remainder of the fresh orange juice on top of the salmon and serve immediately.