Creamy Cajun Salmon *

 1 1/2 tsp paprika
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1/4-1/2 tsp cayenne pepper, according to your spiciness preference
4 salmon fillets, for a total of 2 pounds
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp EVOO
2 garlic cloves, minced
1/2 cup finely diced shallot
1 red bell pepper, diced
2 tsp dijon mustard
1 cup unsweetened full fat coconut milk
1/2 cup chicken broth
2 Tbsp lemon juice
2 cups baby spinach
2 Tbsp finely chopped fresh parsley

In small bowl, mix paprika, oregano, rosemary, thyme, and cayenne.  Pat the fish very dry with paper towel.  Season both sides with salt, black pepper, and 3 tsp seasoning mixture.  Cover baking sheet with parchment paper and place fish on sheet.  Set rest of seasoning mixture aside for veggies.  Preheat oven to 375.  Cook fish for approximately 10-12 minutes.  Cooking time may need to be adjusted (more or less time) depending on thickness of filets.  Cook to internal temperature of 135 degrees (this is not a fully cooked temp, but fish will continue to cook in a later step).  Add EVOO to large skillet and heat at medium heat.  Add garlic, shallot, and bell pepper and cook, stirring occasionally, until bell pepper is tender, about 3-4 minutes. Add reserved seasoning mixture and cook, stirring, toasting the spices until fragrant, about 1 minute.  Add mustard, coconut milk, stock and lemon juice and stir to combine.  Bring sce uato a simmer and cook, stirring, until the sauce begins to thicken a little bit, about 3-4 minutes.  Stir in spinach until just wilted.  Reduce heat to light simmer and nestle cooked fish into the sauce.  Continue to cook, uncovered, until the fish is cooked through and flakes easily with a fork, 3-5 minutes (or internal temperature of 145).  Garnish with parsley.