Heat oil in a large, non-stick skillet over medium-high heat. Cut the salmon into 3 or 4 portions, pat the salmon dry with paper towels and season both sides well with salt and pepper.

Place the salmon in the pan, skin-side down, and let cook for 2-3 minutes, flip, and continue cooking for another minute or two — until the salmon reaches your desired degree of doneness. Remove salmon to a plate and tent with foil to keep warm. Do not wipe out the skillet.

Lower the skillet to medium heat and add spinach. Add garlic powder and season with salt and pepper. Cook, tossing occasionally, until the spinach is wilted, about 3-5 minutes.

While the spinach is cooking, in a medium bowl, stir together yogurt, sun-dried tomatoes, chopped capers and caper brine, dill, salt, and pepper.

Serve salmon and spinach with remoulade on the side, with extra dill sprigs and lemon wedges, if desired.