Blackened Salmon with Wilted Spinach

Hit your grill grates with that cooking spray and get it going over medium heat.

Mix all your spices together in a small bowl - chili powder, cumin, paprika, oregano, and sugar. This blend's got some soul to it.

Pat those salmon fillets dry, then coat them good with the spice mix. Drizzle with olive oil and rub it in so everything sticks. (Don't be shy with the seasoning - salmon can handle it.)

Lay the salmon on the grill and let it do its thing for 5-6 minutes per side. You want that crust to get nice and dark.

While the fish is resting, toss that spinach in a hot skillet with a little oil until it just wilts down.

Serve that blackened salmon right over the wilted spinach. Simple and clean.