Prepare LongHorn Pineapple Salsa according to the recipe below. Set aside - or, if made more than an hour in advance, store, covered, in the refrigerator, until ready to serve. Allow to come to room temperature before serving.

Clean and oil your grill grates.

Heat grill to 500°F.

Place salmon fillets on a plate. Season meat side of salmon with salt and pepper.

Place seasoned side down on a well-oiled grill. Cook for about 5 minutes or until 75% done, then flip.

Continue cooking until salmon reaches an internal temperature of 145°F.

While salmon is cooking, add sauté pan to the stove on medium heat.

Add olive oil to the sauté pan.

When oil is hot, add diced garlic. Let garlic and olive oil simmer until garlic starts to brown.

Add fresh spinach and cook until wilted, about 1 minute.

Add salt and pepper, to taste. Remove from heat and set aside.

Once salmon is grilled to your liking, remove from the grill.

Remove skin and discard.

Divide spinach into four portions. Place one portion on the bottom of each serving plate.

Lay a salmon fillet on top of spinach.

Spoon pineapple salsa over top.

Drizzle with teriyaki sauce.

Enjoy!