Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

1. Prepare the Salmon: * Pat the salmon fillets dry with paper towels. * Season both sides of the salmon with salt and pepper. * Heat olive oil in a large skillet over medium-high heat. * Place the salmon fillets skin-side down (if using skin-on) in the hot skillet. * Sear for about 4-5 minutes, until the skin is crispy and golden brown (or the bottom is nicely browned if skinless). * Flip the salmon and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. * Remove the salmon from the skillet and set aside. 2. Make the Creamy Florentine Sauce: * In the same skillet, melt the butter over medium heat. * Add the shallot and cook until softened, about 2-3 minutes. * Add the minced garlic and cook for another minute until fragrant. * Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes. * Stir in the fresh spinach and cook until wilted, about 2-3 minutes. * Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a minute or two to reduce slightly. * Pour in the heavy cream and bring to a simmer. * Stir in the Parmesan cheese, lemon juice, and parsley. * Season with salt and pepper to taste. * Reduce the heat to low and let the sauce simmer for a few minutes, allowing it to thicken slightly. 3. Assemble and Serve: * Place the cooked salmon fillets on a plate. * Spoon the creamy Florentine sauce over the salmon. * Serve immediately and enjoy!