Want the secret to deliciously moist and succulent fish? Use a short marinade that will infuse the fish with a nice citrus flavor while keeping it moist and delicious.

Salmon Ingredients:

2 cups 100% organic orange juice
2 tbsp extra-virgin olive oil
1 tsp dried rosemary
3 cloves garlic, chopped
4 4-oz boneless, skin-on wild caught salmon fillets
Olive oil cooking spray
1/4 tsp sea salt
Fresh ground black pepper, to taste

Salad Ingredients:

2 blood oranges
6 cups organic baby spinach
1/4 cup 100% organic orange juice
2 tbsp extra-virgin olive oil
2 tsp Dijon mustard
Sea salt and fresh ground black pepper, to taste

1. Prepare salmon: In a 1-gallon zip-top bag, combine juice, oil, rosemary and garlic; seal well and shake gently to blend. Add salmon to bag so fillets rest in a single layer, skin side up. Seal and refrigerate for at least 30 minutes to 1 hour.
2. Coat a large skillet or grill with cooking spray and heat over medium-high. Transfer salmon to a paper towel-lined plate and discard marinade. Pat salmon dry and season with salt and pepper. Add salmon to skillet or grill, skin-side-down, and cook without moving fillets until flesh is lightly browned, about 4 minutes. Flip and cook until flesh is opaque in the center, about 4 minutes. Transfer salmon to a cutting board.
3. Prepare salad: Cut a slice from both ends of 1 orange, exposing the inner fruit. With orange standing upright on a cutting board, use a sharp paring knife to remove the peel in vertical strips, following the curve of the fruit with your knife and making sure none of the bitter white pith remains. Turn orange on its side and slice into rounds, about 1/4-inch thick, removing any seeds. If desired, slice orange again into half moons. Repeat with remaining orange; set aside.
4. In a small bowl, whisk together remaining salad ingredients to make the dressing. In a large bowl, add spinach. Pour dressing over spinach and toss gently. Divide spinach and orange slices evenly among 4 plates. Top with salmon fillets and serve.