Preheat oven to 425 F.

To make the chimichurri sauce: In a blender or food processor, combine spinach, parsley and oregano until finely chopped. Drizzle olive oil and balsamic vinegar, then blend to combine. Add honey, red pepper and walnuts, pulse until combined then season to taste with salt and set aside.

Pat dry each salmon filet and lightly brush salmon with olive oil and roast 6-8 minutes, or until the fish is cooked to your liking.

Top with chimichurri sauce and additional red pepper flakes and serve hot.