Spice-Rubbed Roasted Salmon with Lemon Garlic Spinach

Get that oven going to 400 degrees, baby. No rushing this fish.

Mix all your spices together in a small bowl — salt, cumin, coriander, paprika, cinnamon, and black pepper. This is your magic right here. (Toast those whole spices first if you got them, then grind. Makes all the difference.)

Pat that salmon dry and rub the spice mixture all over each fillet. Don't be shy — massage it in good so it sticks.

Lay those sliced onions in your baking dish, then nestle the salmon right on top. The onions gonna steam and sweeten underneath while the fish roasts.

Slide into that 400-degree oven for about 20 minutes, until the fish flakes clean when you test it with a fork. Don't overcook — salmon should still have some give to it.

While the fish is doing its thing, heat that olive oil in your biggest skillet over medium heat. Add the garlic and let it sizzle for a minute until it's fragrant.

Start adding that spinach in handfuls — it's gonna look like too much at first, but trust me. Stir it around as it wilts, about 5 minutes total. (Work in batches if your skillet ain't big enough. Spinach needs room to breathe.)

Once all that spinach is wilted down, sprinkle in the lemon zest and a good pinch of salt, then stir in the lemon juice. Take it off the heat.

Plate that beautiful salmon, arrange the sweet onions and lemony spinach all around, and finish with a scatter of fresh cilantro and lemon wedges on the side.