1. Preheat your oven to 350 F. 2. Heat the coconut oil in a skillet placed over a medium heat. 3. Add the shallots and cook until soft, about 3 minutes, stirring occasionally. 4. Add the garlic and cook for another minute. Add the spinach, sun-dried tomatoes, and pepper flakes. Cook for another 2 to 3 minutes and season to taste. 5. Remove the vegetables from the heat and set aside. 6. Season with Himalayan sea salt and pepper the salmon filet to taste and put it in a baking dish. 7. Top the filet with the spinach mixture and place in the oven. 8. Bake for about 15 minutes or until the fish is just cooked through.