Lay salmon slices in a large pan lined with Gefen Parchment Paper. Combine dehydrated onions, Dijon mustard, black pepper, paprika, garlic, cayenne, salt, honey, and olive oil in a small bowl. Microwave for 20 seconds. It should form a paste. Spread over the salmon slices and let marinate in the fridge for an hour or so.

Meanwhile, heat a little olive oil in a large frying pan. Add onions and sauté over low heat for 30–45 minutes or until caramelized. Right before serving, add the spinach leaves, maple syrup, and salt and mix together gently.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake salmon for 15–20 minutes.

To serve: Place a spoonful or two of the fried-onion mixture on a plate and arrange a slice of salmon on top.