Preheat the oven to 415 degrees.

While the oven is preheating, peel and spiralize the sweet potato, using Blade C. Place the noodles into a food processor and pulse until rice-like. Set aside 1 cup of rice into a mixing bowl and save the rest for future meals.

Mince the garlic clove, chop 2 teaspoons of cilantro (leaving a little extra to garnish) and add it to the mixing bowl and season with salt and pepper. Toss to combine.

In the middle of a piece of tinfoil about 10 x 10, add in the rice mixture. Top the rice mixture with the spinach and then top with the salmon and drizzle with the olive oil and rub in with fingertips or brush. Season generously with salt and pepper. Garnish with extra cilantro.

Slice the lemon in half and squeeze one half over the top of the mixture. Then, place one thinly sliced lemon piece (from the other half) on top of the salmon.

Fold the foil into a pouch over the mixture, securing at the top, leaving about 1" of room for the salmon to steam.

Bake for 20-25 minutes, depending on the thickness of the salmon.

Remove from oven and serve on a plate, eating directly out of the foil.