1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons thyme leaves, divided
2 pounds salmon fillets
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 teaspoon cinnamon
1 teaspoon orange zest
1/2 teaspoon sea salt
1 bag (10 ounces) spinach leaves
Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in a large glass dish. Add marinate; turn to coat well. Cover and refrigerate at least 30 minutes, longer for extra flavor.
Mix sugar, smoked paprika, cinnamon, orange zest, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in a greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with smoked paprika mixture.
Roast salmon in preheated 400 degree F oven 10 to 15 minutes or until fish flakes easily with a fork.
Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook and stir 2 minutes or until wilted. Serve salmon over spinach.