In small bowl, mix marinade ingredients until well combined.

In 13x9 pan, add salmon filets and coat with marinade. Let sit for 30 minutes.

Prepare cedar plank for grilling by soaking in water for 1 hour.

Turn grill to medium-high heat and place pre-soaked cedar plank on hot grate. Close lid 4-5 minutes.

Open lid, turn plank over and place salmon skin down.

Cook 10-12 minutes or until salmon has internal temperature of 145 degrees F. Remove and set aside.

Prepare couscous according to package instructions.

In large nonstick skillet over high heat, add olive oil and sauté spinach, garlic, salt and pepper for 5 minutes until spinach has wilted. Stir in coconut yogurt.

Serve in bowls with couscous, top with salmon filet and creamy spinach.