04Preheat the oven to 500 degrees.05Slice the salmon diagonally, as if cutting smoked salmon, making the pieces about three-eighths of an inch thick. Fold the right half of one piece toward and below the other half, to make a ''7'' shape. Fold the left half over to make a rough triangle. Repeat for each slice.06Put the oil and wine in a shallow, ovenproof casserole and add all the fish packages in one layer. Heat over a medium flame, just until the liquid comes to a simmer.07Cover the casserole and heat in the oven for four minutes. Remove the casserole, and let it sit covered for one minute. The salmon should be rare in the middle.08While the salmon is cooking, reheat the spinach briefly in a pan, adding a small amount of oil to prevent sticking. Add salt and pepper to taste, remembering that the sauce is salty.09Put about a half a cup of cooked spinach leaves on each plate. Arrange two salmon packages over the spinach on each plate and spoon about a half of a teaspoon of olive sauce over each salmon package.