Salmon with warm spinach salad

This is one of my favorite meals - soooo good! From Rachael Ray.

4 T. olive oil
1 med. red onion, chopped
1/2 - 1 t. red pepper flakes
1 t. ground cumin
salt and pepper
juice of 2 limes
3 T. honey
1 t. chili powder
4, 6 oz. salmon filets
1 red bell pepper, chopped
1 10 oz. box frozen corn
1/2 c. chicken broth
1 15 oz. can black beans
2-3 T. cilantro, chopped
6 c. baby spinach

Combine juice of 1 lime, honey, chili powder, s&p. Coat salmon in lime mixture (I actually marinate my salmon in this mixture a couple hours before I am ready to cook it) and cook 3-4 minutes each side on medium-high heat with 2 T. olive oil.
In separate pan, heat 2 T. olive oil, add onions, garlic, red pepper, cumin, and s&p. Cook 3 minutes. Add bell peppers, and corn and cook 1 minute. Add broth, cook 2 minutes. Add beans and remove from heat. Add juice of 1 lime, cilantro and spinach. Season with salt and pepper. Plate and top with cooked salmon.