Preheat the oven to 375 degrees.
On a large baking sheet, add 2 tablespoons olive oil, salmon and sea salt and freshly ground black pepper to taste and roast for 10 to 15 minutes until fish flakes easily with a fork.
In a large skillet, heat 1 tablespoon olive oil over medium heat and sauté spinach and 2 minutes, and add wine and sauté 3 to 5 minutes until liquid evaporates.
In a blender or food processor, add yogurt, horseradish, dill, and spinach and blend 2 to 3 minutes until smooth.
Serve fish with yogurt sauce.