Throughly rinse produce and pat dry. Halve lime. Mince garlic. Remove jalapeño stem, membrane (spiny white innards), and seeds. Cut remaining jalapeño into fine dice. Stem and chop cilantro. Cut red onion into a fine dice. With a vegetable peeler, remove the peel from mango. Stand the peeled mango up and slice around the core. Then cut slices into a dice. Rinse salmon filets and pat dry.

In a clean mixing bowl, combine half the garlic, red onion to taste (the flavor can be strong for some), mango, jalapeño, cilantro (reserving a pinch for garnish), juice of the lime to taste, and a pinch of salt and pepper. Mix together. Place in refrigerator to chill before serving.

Rub salmon with the Cajun Seasoning, ensuring all sides are coated. Warm a grill pan or medium pan on the stove over medium-high heat, or warm your outdoor grill to 375°F. Spray with cooking spray to prevent sticking. Once hot, add the salmon filets and cook for 2-3 minutes per side, or until fish is firm. Keep warm until ready to serve.

In a medium pan, warm 1 tsp. olive oil and remaining garlic over medium heat for 1 minute, or until aromatic. Add the spinach and allow to cook for another 2 minutes, or until lightly wilted and bright green. Season with a pinch of salt and pepper. Set aside warm until ready to serve.

Place a serving of spinach on the plate. Place a salmon filet against the spinach. Top with mango salsa. Garnish with remaining cilantro.