In the bowl of your food processor, add the sundried tomatoes, garlic clove, grated cheese and pine nuts. Pulse until fully blended and finely chopped.
Add the olive oil, and pulse until well blended*
Salmon
pulse pistachio's in a food processor until chopped with some finely ground
brush the salmon lightly with olive oil
Press salmon into pistachio's, covering topside of fillet completely, continue till all four fillets have been finished.
Heat skillet over medium-high heat and add just enough cooking oil to saute the salmon
Gently place salmon, nut side down and sear for about 2 minutes, until nuts have browned.
Very gently turn salmon over and repeat the process.
Place salmon in a baking dish with a little water and place in 350-degree oven for 15 minutes. (replace any nuts that may have fallen off, making a nice top layer of pistachio's on the fillet)
While salmon is finishing cooking, place 4 tablespoons of sundried pesto into a saucepan and warm gently ( add a little more coconut oil if the mixture is not loose enough)
Right before serving toss sundried pesto mixture with spinach leaves coating very well, until spinach begins to wilt.
Divide spinach between 4 plates and top with salmon fillet.
Serve immediately
Notes
* sundried pesto should almost be the consistency of a salad dressing when you toss it with the spinach