Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet.
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.

6. Assemble and Serve:

Return the salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over them.
Serve immediately.