Preheat a large, ovenproof skillet to medium-high heat. Cook the chorizo for 5 - 10 minutes, crumbling as you go, until cooked through and crispy. Remove the chorizo and preheat the broiler. In the same pan, cook the salmon skin-side down for 2 minutes until the bottom edge becomes slightly opaque. Sprinkle evenly with the chili powder and seasoned salt, and drizzle with the syrup.

Broil the salmon for 3 - 4 minutes until cooked through to your liking and syrup is caramelized on top. Serve with lime, if desired.

Meanwhile, preheat a second skillet to medium heat for the spinach. Add the spinach to the pan with the cumin, garlic, and a sprinkle of salt. Use a drizzle of oil if not cooking with nonstick cookware. Toss the spinach to wilt for 1 - 2 minutes until just barely wilted, and serve.