Slice salmon down the middle to create a pocket. Sprinkle top and sides with paprika, garlic powder, sea salt, pepper, and set to the side.
In a small pan, sautée baby spinach with avocado oil and shredded crab, shredded cheese, and harissa. Mixed everything up and then divided the mixture in two.
In the same pan, cook the salmon for about 2 1/2 minutes on each side, stuff the salmon with the filling with a spoon, and cook again for another 2 minutes. Keep it on until you reach your desired temperature.
Serve with broccolini tossed in a little bit of avocado oil and sea salt.