Cranberry Walnut Salmon on a Bed of Spinach

Preheat oven to 375° F. Lightly spray a jelly-roll pan with cooking spray.

For salmon:
In a small bowl, mix together salt, paprika, cumin,cinnamon, and nutmeg. Rub spice mixture on each piece of salmon.

Place filets on prepared pan. Bake 15 to 20 minutes or until salmon is opaque and flakes easily with a fork.

For cranberry walnut topping:
Toast nuts in a small saucepan over medium heat for 5 minutes, stirring continually until lightly brown and fragrant. Remove from pan and set aside.

Heat oil in a small saucepan over medium heat. Add shallots and cook for 1 minute. Reduce heat to low. Add orange juice and honey; cook about 10 minutes. Add cranberries and cayenne pepper; stir until combined. Remove from heat, add nuts and pour over salmon.

For spinach:
Heat oil in a very large sauté pan over low heat. Add garlic and cook until fragrant, less than 1 minute. Add spinach to the pan. With tongs, toss spinach around as it wilts. Add lemon zest, salt, and pepper. Toss well.

Evenly distribute spinach among 8 dinner plates.
Top each with 1 salmon filet. Spoon cranberry walnut topping over all.