Spice Rubbed Roased Salmon with Lemon-Garlic Spinach

Fish is good. Fish is good for you. I make sure to cook a nice bit of fish at least once a week. This one, served with one of my favorite leafy greens, only needs *maybe* a bit of wild rice to round out the meal.

Mats

Fish Mats
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp black pepper
1 lb salmon fillet, skin on
1 large onion, thinly sliced. I used my mandolin.

Spinach Mats
1 tsp olive oil
2 garlic cloves, crushed
12 oz baby spinach
1/4 tsp salt
1 Tbsp lemon juice
2 Tbsp fresh cilantro, chopped.

Making the Fish
Pre-heat the oven to 400 degrees
Spay a 11x7 baking dish with cooking spray and place the thinly sliced onion over the bottom of the pan.
Wash and de-scale the salmon. Stores don't usually do a good job at getting all the scales off, so be sure to rub against the grain of the fish and pick out the remnants. Pat the fish dry, then place skin-side down on top of the sliced onions.
In a small bowl, combine all the spices and stir really well.
Using ALL the spice rub, cover the top of the salmon in the spices. Make sure to get the edges as well.
Bake at 400 for about 17 minutes. Based on the thickness of the cut, you may need to add a few more minutes. Test the fish to see if it flakes easily.

Making the Spinach
Heat oil in a large pan over medium heat.
Add crushed garlic, cook 1 minute.
Add half the spinach, cook for 1 minute so it begins to wilt.
Add the other half of the spinach, stir well and cook for 4 minutes, stirring frequently.
Remove from heat and pour the salt and lemon juice over the spinach, tossing a few times

When serving, place the fish on a platter, surround with the onions and spinach and sprinkle the whole thing with the fresh cilantro.