Instructions:
1. Prepare the Salmon:
Finish the salmon fillets with paper towels.
Season with salt and pepper.
2. Sear the salmon:
Heat 1 tablespoon of olive oil and a drizzle of olive oil in a skillet over medium-high heat.
Place the salmon fillets in the skillet, skin-side down (if using).
Sear for 3-4 minutes per side, or until browned and cooked through. The internal temperature should reach 145°F (63°C).
Remove the salmon from the pan and set aside.
3. Sauté the mushrooms and garlic:
In the same pan, use the remaining 1 tablespoon of olive oil.
Add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned.
Add the minced garlic and cook for another minute, until fragrant.
4. Wilt the spinach:
Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes.
Pour in the white wine (or chicken broth) and lemon juice, scraping up any brown bits from the bottom of the pan.
Stir in the light cream and bring to a simmer.
Cook for 2-3 minutes, or until the sauce has thickened slightly.
Stir in the chopped fresh parsley.
Season with salt and pepper to taste.
