Add all the ingredients for the omelet to a large mixing bowl and mix energetically with a whisk or with a hand mixer, until frothy.
Pour this egg mixture right into the prepared baking sheet and bake in the oven for 10-12 minutes, until set.
In the meantime, chop the spinach roughly and then place it in a large microwave safe bowl. Cook on high, uncovered, for about 4 minutes or until completely wilted and then allow to cool for a few minutes.
When the spinach is cool enough to be handled with your bare hands, squeeze as much water as you can out of it and put it back in the bowl, then add the canned salmon, tahini, paleo mayo, paprika, salt and pepper. Mix everything delicately until the ingredients are evenly distributed.
When the omelet is fully cooked, remove it from the oven and allow it to cool for 2-3 minutes, then spread the salmon mixture all over its surface with a spatula.
Roll the omelet gently but tightly by pulling delicately on the parchment paper, which will help guide and hold it.
Once the omelet is completely rolled up, wrap it with the parchment paper and place it in the fridge to cool and firm up for a couple of hours.
Slice into 8 slices and garnish with tahini sauce thinned with a little bit of water and toasted sesame seeds.
This will keep in the refrigerator for a few days.