Pan-Seared Salmon with Spinach and Shiitake

Ingredients

• 2 cups lightly packed baby spinach leaves
• ½ lb. shiitake mushrooms, stemmed and sliced ¼ inch thick
• 2 medium shallots, finely chopped
• 3-½ Tbs. extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 4 6-oz. boneless, skin-on salmon fillets
• Kosher salt and freshly ground black pepper
• + 2 more ingredients
• • 1 tsp. chopped fresh thyme
  • ¼ cup heavy cream

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper...

View full recipe at Fine Cooking