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

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 15-20 minutes or until salmon is opaque and flakes easily with a fork.

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.

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

To serve, evenly distribute spinach among 8 dinner plates. Top each with 1 salmon filet. Spoon cranberry walnut topping over all.