Spice-crusted salmon over spinach
SmartPoints® value per serving
The dry rub on this salmon keeps the inside moist and tender. Store the leftover spice rub in an airtight container – you can use it on chicken and steaks, too.
Uncooked wild Atlantic salmon fillet(s)
1½ pound(s), cut into four 6 oz pieces
1 bunch(es), steamed
- Coat grill with cooking spray. Preheat grill.
- Combine chili powder, cumin, paprika, oregano and sugar. Rub salmon with spices and then drizzle with oil.
- Grill salmon over medium heat, about 5 to 6 minutes per side. Serve with spinach.