Baked Salmon over Wilted Garlic Spinach with Blueberry Thyme Sauce

I wanted something a little bit different than our usual baked salmon routine.  This is what I came up with.  I'm not usually a fan of sweet/savory combos, but this was good!

Baked Salmon
1 Salmon Fillet, rinsed and patted dry
Salt and Pepper

Preheat oven to 350.  Place salmon in a dish and season with salt and pepper.  Bake for 30 minutes or until cooked through.

Blueberry Thyme Sauce
1 shallot, diced
1 tsp EVOO
1/4 cup Orange juice
1/2 TBS cornstarch (not technically paleo, but I didn't know what to substitute for it)
1 tsp fresh thyme leaves (I had some left over from another dish I'll be sharing this week, so I threw it in)
1/2 cup chicken stock (could have probably gotten away with less)
S&P to taste

Saute shallot in olive oil until translucent.  Meanwhile stir cornstarch into orange juice.  Once shallots are ready, add rest of ingredients and turn heat down to low.  Simmer 20 minutes.

Wilted Garlic Spinach
6 oz baby spinach
2 cloves garlic, sliced
1 tsp EVOO
S&P to taste

Heat a wok over medium heat.  Add olive oil and garlic and saute until garlic is tender.  Add spinach and salt and pepper and cook until just wilted, tossing often.

To serve, place spinach on the plate and top with a portion of the salmon.  Top with the blueberry sauce (mine was a little juicy, so I used a slotted spoon).  Enjoy!