1/3 cup panko (Japanese breadcrumbs)
½ tsp dried minced onion
1 Tbsp minced fresh oregano leaves
¼ tsp paprika
½ tsp pepper, divided
½ tsp salt, divided
4 (6-oz) salmon fillets
1 egg, lightly beaten
1 Tbsp olive oil, divided
2 garlic cloves, minced
2 (6-oz) packages fresh baby spinach
1 Tbsp fresh lemon juice
Oregano sprigs for garnish
Preparation: Serves 4
Preheat oven to 400°F.
Combine panko, onion, oregano, paprika and half the pepper in a shallow bowl. Sprinkle salmon evenly with half of the salt. Dip salmon into egg, then dredge fillets in panko mixture.
Heat 2 teaspoons oil in a large, nonstick, ovenproof skillet over medium-high heat. Add salmon to skillet; cook 2 minutes on one side or until browned. Turn fish over; place skillet in oven. Bake for 6 minutes or until fish flakes easily when tested with a fork.
While salmon cooks, heat remaining oil in a large, nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring constantly. Gradually add spinach, turning frequently; cook for 3 minutes or until spinach wilts. Stir in lemon juice and remaining salt and pepper.
Arrange ½ cup spinach mixture on each of 4 plates; top each with one fillet. Garnish with oregano sprigs. Serve immediately.