Cook the Salmon:
Preheat oven to 425 degrees and line baking sheet with aluminum foil or parchment paper.
Place salmon filet skin side-down on baking sheet. Drizzle with 1tsp. olive oil and sprinkle with ¼ tsp. salt, then roast in oven, 10 to 12 minutes.
Make the Cauliflower Rice:
De-stem cauliflower and break into florets, discarding as much stem as possible. Pulse in food processor until it resembles small grains of rice. Set aside.
Heat olive oil in a large skillet and add onions. Cook on high for 2 minutes, then turn heat down to low and cook, stirring occasionally, until caramelized, about 10 minutes. Add mushrooms and garlic and cook 2 minutes, then add cauliflower, cumin, allspice, cinnamon, ¼ tsp. salt, and pepper. Cook 2 minutes. Turn off heat and stir in baby spinach (The residual heat will wilt the spinach).
Assemble the Bowl:
Remove from skillet, stir in lemon zest, dill, mint, and parsley and transfer to a small bowl. Top with salmon to serve