Preheat the oven to 425 degrees.
Wash and pat the salmon filets dry. Then with a sharp knife, make a pocket on the side of the salmon that will hold the filling. Try to make the pocket as deep as possible to get a lot of filling in! Set the salmon on a foil lined baking sheet and put aside.
In a small sauté pan, heat the olive oil over medium high heat and add in the shallot onion. Cook for about 1 minute.
Add in the spinach and let wilt down then add in the coconut milk and stir to combine. Add in the red pepper flakes along with some salt and pepper to taste. Cook the mixture for about 2-3 minutes until the coconut milk thickens a bit.
Carefully spoon the mixture evenly into each of the salmon filet pockets. Sprinkle the tops of the salmon with a bit of salt and pepper and pop in the preheated oven.
Cook for about 15-20 minutes or until your salmon flakes with a fork and enjoy!