Rinse salmon; pat dry with paper towels.

Heat nonstick skillet over medium-high heat for 2 minutes. Season salmon with salt and pepper. Add oil to skillet; swirl to coat. Add salmon, skin side down. Sear for 2 minutes per side. Reduce heat to medium-low; cook until salmon just flakes with a fork (4-6 minutes).

Transfer salmon to a plate; cover with foil to keep warm. Pour sauce in pan; simmer 1-2 minutes.

Return salmon to skillet; coat with sauce, turning once or twice. Transfer salmon back to plate. Add spinach to skillet; stir until wilted (1-2 minutes). Divide spinach between two serving plates; arrange salmon over spinach. Garnish with fresh raspberries.