Preheat oven 425F/218C Degrees

Marinade the salmon

• Into a medium mixing bowl, combine the shallots, garlic, thyme, smoked paprika, cumin, red pepper flakes, black pepper, salt, lemon juice, and extra vergin olive oil.
  1 shallot, 2 - 3 cloves garlic, 1 teaspoon fresh thyme leaves, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 1/2 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, 2 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice
• Add in the tomatoes and coat throughly with the marinade. Remove the tomatoes, transferring them onto a sheet pan lined with parchment paper.
  6 - 8 small tomatoes
• Add the salmon into the remaining marinade. Coat thoroughly
  1 1/2 pounds salmon fillets
• Transfer the salmon fillets onto the sheet pan with the tomatoes. Transfer the pan to the preheated oven. Bake 10 to 12 minutes depending on the thickness of the fish.

In the meantime cook the spinach.

• Heat a 3 or 4 quart deep sauté pan using medium flame. Add the olive oil.
  2 tablespoon extra virgin olive oil
• Sauté the shallots 1 to 2 minutes until fragrant.
  1 shallot
• Add the red pepper flakes and garlic. Mix. Cook 30 to 60 seconds.
  1/2 teaspoon red pepper flakes, 3 - 4 garlic cloves
• Add the spinach. Mix until wilted and bright green. 2 to 3 minutes. Season with salt and freshly ground black pepper. Turn off the heat. Add lemon juice and mix.
  16 ounces baby organic spinach, kosher salt , freshly ground black pepper, 1 - 2 teaspoons freshly squeezed lemon juice

Plate and serve the salmon with the spinach. Enjoy!