Preheat oven to 475 F, and line a baking sheet with foil.

Make your rice or cauliflower rice.

In a small bowl, combine the curry powder, salt, honey, and avocado/vegetable oil into a paste. Pat salmon completely dry, and place it skin side down on your prepared baking sheet. Brush the curry paste evenly over each filet.

Bake salmon in the preheated oven for 6-12 minutes--this will depend on how thick your salmon is, for normal sized filets, around for 8-9 minutes. I usually pull my salmon out just before it is fully cooked through the thickest part, as it will come to temp while resting.

Meanwhile make the sauce, by melting the butter in a large skillet. Add the curry paste, garlic, and ginger, and saute until fragrant, about 2-3 minutes. Add the coconut milk, soy sauce, fish sauce, and spinach, and bring to a simmer. Continue to cook until the spinach has softened to your liking, for us this is about 3 minutes. Remove from heat, stir in the lime juice, lime zest, and basil and set aside.

Serve cooked salmon over rice/cauliflower rice, with sauce on top, and fresh cilantro. Enjoy!