Preheat a large skillet or sauté pan over medium heat. Add 1 tablespoon of avocado oil and heat until shimmering. Add the onion and cook, stirring, until soft and translucent, around 6 minutes. Add the garlic and cook, stirring, 60 seconds. Add the spinach and cook, stirring, until wilted, around 4 minutes. Season with salt, pepper and chili flakes to taste. Transfer to a bowl and refrigerate until cooled.

Once the spinach has cooled, add the cream cheese and sun-dried tomatoes and mix until combined.

Rinse the salmon and pat very dry with paper towel. Season both sides with Cajun or Seafood seasoning. Place the fish flesh-side down and generously slather the top with the cream cheese mixture. Starting at the tail end, roll the salmon snugly, tucking in any loose filling. Secure the salmon with toothpicks or bamboo skewers 2-inches apart and slice into pinwheels between the skewers. Season both sides with a little more Cajun or Seafood seasoning.

Wipe the pan clean and return it to medium heat. Add 1 tablespoon avocado oil and heat until shimmering. Carefully place the salmon pinwheels in the hot oil and cook until golden brown, around 3 minutes. Flip and cook the other side until cooked to your desired doneness, around 3 more minutes for a medium center. Serve immediately with lemon wedges for squeezing.