Preheat oven to 350°F (175°C).
Place the salmon fillets in a baking dish. Mix the melted butter (or olive oil) with lemon juice. Pour over the salmon.
Season with salt, ground black pepper, and any other seasoning of choice. Chives or dill go well with this dish.
Bake for 15 to 20 minutes or until the salmon flakes with a fork but is still moist inside.
Thaw the frozen spinach and remove excess liquid by squeezing it over the sink. Chop finely.
Mix yogurt, mayonnaise, parsley, and onion powder in a bowl. Add the spinach and combine. Season with salt and pepper to taste. Set aside to let the flavors develop.
Shred the cauliflower using a grater or grater attachment on a food processor. You can also chop it finely with a knife.
Melt butter in a skillet. Add the cauliflower and cook over medium heat for 5-10 minutes or until the riced cauliflower has softened a bit.
Add salt and the optional turmeric, or any other spices of preference, while frying.