For the Salad

1. In a small stove-top skillet, melt 1 pat of butter.
2. Mix in maple syrup.
3. Add pecans and toast on medium heat for 4-5 minutes, stirring frequently.
4. When the pecans are toasted, transfer them to a plate and allow them to cool.
5. Dice the apple into small pieces and set aside.
6. In a small dish, whisk together the vinegar, cinnamon, olive oil, and pepper.  (I like to add all my salad dressing ingredients into a small mason jar and shake it until mixed.)
7. In a large bowl, add baby spinach and apples.
8. Toss dressing lightly with apples and spinach(I use a TBS at a time to make sure the salad does not have too much dressing as you want the dressing to be a light flavor.)
9. Top with dried cranberries and pecans

For the Salmon

1. Pat salmon dry on both sides with a paper towel; set aside.
2. In a small bowl, mix paprika, pepper, salt, garlic powder, onion powder.
3. Rub spice mix on both sides of the salmon.
4. Heat a large non-stick skillet on the stove top for 1-2 minutes; reduce heat to medium-high and add olive oil.
5. Add salmon and let them sear, without moving them, until you see the cook line reach the middle of the fish.
6. Turn the salmon and cook until finished.

Assemble the salad

1. Place the tossed salad on a plate and top each with a salmon steak.