Looks pretty good, I was curious as to how he was going to keep it from getting too soggy with the spinach. We have been digging a miso glazed salmon recently. 2 year old daughter wants that over plain salmon.
If interested, its equal parts (2Tbsp) white miso and maple syrup with a little (1/2 Tbsp I think) of miran (or sake or plum wine) and sesame oil. whisk together, brush on fish and let sit at room temp for 1 hour. Bake 400F until desired doneness. Originally made with Chilean Sea Bass on a cruise, but that's a little too pricey for us, works well with salmon.