In a 12-inch non-stick skillet, heat oil and sauté garlic for 1 minute, until slightly cooked. Do not let it burn. Add spinach and sauté for 1-2 minutes, until wilted, turning often. During this brief cooking, add basil, dill, onion powder and a few grindings of black pepper. When spinach is cooked, stir in salmon, combining well. Remove pan from heat and set aside.
Meanwhile, heat a griddle on medium and butter it. Lay tortillas flat and top each with 1/4th of the cheese. When cheese melts slightly, top each tortilla with 1/4th of salmon mixture. Fold each tortilla over in half (making a half moon), and heat 1-2 minutes on each side. The outside of the tortillas will get slightly brown.
Serve, passing the hot pepper sauce or chunky salsa at the table.