Combine the dried herbs, paprika, garlic powder, cumin seeds and sea salt in a small grinder and
process until smooth. Alternatively, grind by hand using a pestle in a mortar. Rub 1 tablespoon of
the mixture into the top of each of the salmon fillets.
Heat the oil in a large frying pan and cook the salmon, spice-side down, for 2-3 minutes, or
until golden brown. Turn over and continue cooking until the salmon is cooked to your liking. Do
not overcook or the salmon will be dry.
To make the hollandaise sauce, place the egg yolks in a blender or food processor. Melt the
butter in a small saucepan until bubbling. With the motor running, gradually add the hot butter in
a steady stream until the sauce is thick and creamy. Add the lemon juice, and a little warm water
if the sauce is too thick, then season with pepper. Remove from the blender or food processor and
Divide the baby spinach equally between 4 plates, place the cooked salmon on top, and spoon over
the sauce. Serve immediately.