Preparation

Step 1: Sear the Salmon

1. Heat the olive oil in a large pan over medium-high heat.
2. Season the salmon fillets generously with salt and black pepper.
3. Place the salmon in the hot pan, skin-side down first, and sear for 4-5 minutes until the skin is crispy and golden brown.
4. Flip and cook for another 4-5 minutes, ensuring the salmon is cooked through.
5. Remove from the pan and set aside.

Step 2: Sauté the Mushrooms & Spinach

1. In the same pan, melt the butter over medium heat.
2. Add the sliced mushrooms and cook for 3-4 minutes until softened and golden.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the fresh spinach and stir until wilted.

Step 3: Prepare the Creamy Sauce

1. Pour in the chicken broth, heavy cream, and Dijon mustard.
2. Sprinkle in the fresh thyme and stir well.
3. Let the sauce simmer for 2-3 minutes until it thickens slightly.

Step 4: Combine & Serve

1. Return the salmon fillets to the pan, nestling them into the sauce.
2. Spoon the creamy sauce over the salmon to coat it evenly.
3. Let everything cook together for another 1-2 minutes.