Preheat your oven to 210 degrees. Rinse the salmon pavers under cold water and pat them well.
Mix two tablespoons of umami paste with a large teaspoon of honey. Brush the top of the salmon steaks generously (place them on a baking sheet, skin side on the plate) before sprinkling them with sesame seeds, and place them in an oven dish on a drizzle of olive oil. Bake a few minutes or less if you like it half-cooked !
Meanwhile wash the spinach and whiten them in a large volume of water (or steam if you have a steamer) for a few minutes. Drain and sauté in a coconut oil with a finely chopped garlic clove and a finely chopped red pepper. Five minutes is enough.
If you have some, you can add a little sesame oil to enhance the taste (very little because it scents a lot). Drain the spinach well, which will have made a lot of water.
To serve, place the spinach in the center of the plate in the length of your salmon pavé, which you just drop on top. On the sides, pour a tablespoon of your honey / umami mixture and draw a line using the back of the spoon. Bon appetit !