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- Sear the Salmon:
- Pat salmon fillets dry and season both sides liberally with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the salmon skin side down and do not move it. Sear for about four to five minutes per side until a deep golden crust forms and the thickest part is nearly cooked through. Gently transfer the salmon to a plate and cover loosely to keep warm.
- Sauté the Mushrooms and Spinach:
- Reduce the heat to medium. Add butter to the same pan and let it melt completely. Add sliced mushrooms in a single layer stirring just once so they can caramelize for three to four minutes until soft and browned around the edges. Add minced garlic and toss for about thirty seconds so it becomes fragrant but does not brown. Pile in the spinach working in batches if needed so it wilts evenly but still retains a bright green color.
- Build the Creamy Sauce:
- Pour in chicken broth and scrape up any brown bits stuck to the bottom of the pan. Let it reduce slightly then stir in the heavy cream Dijon mustard and fresh thyme. Bring the sauce to a gentle simmer and let it bubble until thick enough to coat the back of a spoon three to five minutes.
- Finish and Serve:
- Nestle the cooked salmon fillets back in the skillet spooning sauce and veggies over the top to soak up all the flavors. Cook for another one to two minutes over low heat just to warm everything through. Serve hot with the creamy sauce generously spooned over each fillet.
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