Cook the Salmon: Season the salmon fillets with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the salmon fillets and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.
Sauté Garlic and Mushrooms: In the same skillet, add another tablespoon of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the sliced mushrooms and cook until softened, about 5 minutes.
Make the Creamy Sauce: Pour in the heavy cream and bring to a simmer. Stir in the lemon juice and the remaining tablespoon of butter. Cook for 3-4 minutes, or until the sauce has thickened slightly.
Add the Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Combine and Serve: Return the salmon fillets to the skillet, spoon some of the creamy spinach and mushrooms over the salmon, and simmer for another 2 minutes to combine the flavors. Serve hot and enjoy!
Serving and Storage Tips:
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