Citrus flavored fish with fresh spinach is a great light meal. This recipe is from Epicurious.

• 1/4 cup fresh squeezed orange juice
• 2tbs + 1tsp olive oil
• 2tsp thyme leaves, divided
• 2lbs salmon (or steel head trout) fillets
• 1tbs brown sugar
• 1tbs smoked paprika
• 1tsp cinnamon
• 1tsp grated orange peel
• 1/2 tsp sea salt
• 1 10oz bag fresh spinach

Mix orange juice, 2tbs oil and 1tsp thyme in small bowl. Place salmon in large glass dish, add marinade and coat. Cover and refrigerate 30 minutes or more.

Mix brown sugar, paprika, cinnamon, orange peel, remaining thyme and sea salt in small bowl. Remove salmon from marinade. Place in a greased foil-lined baking pan. Discard remaining marinade. Rub top of salmon evenly with smoked paprika mixture. Roast salmon in 400 degree oven 10-15 minutes or until fish flakes easily with fork.

Meanwhile, heat remaining oil in large skillet on medium heat. Add spinach, cook and stir 2 minutes or until wilted. Serve salmon over spinach.

A nice Asian dish for when you have broccoli in the frig. I also chopped up a head of baby bok choy and added that as well.  This recipe is from Women’s Day.

• 1 cup long-grain white rice
• 1 large navel orange
• 2 teaspoon(s) cornstarch
• 1/4 cup barbecue sauce (sweeter is better)
• 2 tablespoon(s) low-sodium soy sauce
• 1 bunch broccoli (1 1/4 lb), stalks thinly sliced, head cut into small florets
• 1 tablespoon canola oil
• 1 pound medium peeled deveined frozen shrimp, thawed and patted dry
• 2  scallions, sliced

Cook the rice according to package directions.

Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest and set aside. Squeeze the juice from the orange into a small bowl (you should get about 1/2 cup); stir in the cornstarch. Add the barbecue and soy sauces and stir to combine.

Bring 1/2 cup water to a simmer in a large skillet. Add the broccoli and cook, covered, until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a bowl.

Wipe out the skillet, then heat the oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Add the soy sauce mixture and simmer until thickened, about 1 minute. Return the broccoli to the skillet and toss to combine.

Fluff the rice with a fork and fold in the orange zest and scallions. Serve with the shrimp and broccoli.

Serves 4