Heat a large fry pan with a medium heat

Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with a little extra virgin olive oil and rub all over, season with sea salt & black pepper

Add the salmon fillets into the hot pan, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside

Using the same pan with the same heat, add in 2 tbsp (30 ml) extra virgin olive oil, immediately add in the onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomates finely grated, mix together and then simmer without mixing

In the meantime, roughly chop the spinach

Once the grated tomato has slightly thickened, about 4 minutes, add in the spinach and mix so it easily wilts, add in batches to not overcrowd the pan

When all the spinach has been added and it´s lightly wilted, season with sea salt & black pepper, mix together, then add the salmon fillets back into the pan, all in a single layer, place a lid on the pan and simmer

In the meantime make the aioli, add in 2 cloves garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle mash together until you form a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, mix together until you get a creamy sauce

Once the salmon fillets are fully cooked through, about 3 to 4 minutes, remove the pan from the heat, transfer into serving dishes and top off with the saffron mayo aioli, serve at once, enjoy!