Salmon with Honey‑Mustard Spinach and Mushrooms

In a small saucepan over medium heat, melt 1 tablespoon of butter. Whisk in 2 tablespoons of Dijon mustard and 1 tablespoon of honey until well combined. Stir in 1/2 cup of heavy cream or half-and-half, cooking until slightly thickened. Add 1 teaspoon of lemon juice, then season with salt and pepper. Set aside.

In a medium skillet, melt 1 tablespoon of butter. Add 1 sliced shallot to the pan and cook until softened.

Add 1 1/2 cups of quartered mushrooms to the skillet and cook until browned.

Add 3 cups of spinach and sauté until wilted.

Stir in 3 tablespoons of the prepared honey mustard sauce and 1/4 cup of freshly grated Parmesan cheese into the skillet. Cook until the sauce has reduced by half, then remove it from the heat and set it aside.

Pat the salmon dry with a paper towel, then season both sides with salt and pepper. Preheat a heavy-bottomed skillet, ideally cast iron, over medium heat and melt 2 tablespoons of butter. Place the salmon in the pan and cook for 4–5 minutes on each side, until golden and cooked through. Serve the salmon with a spoonful of honey mustard sauce, accompanied by honey‑mustard spinach and mushrooms topped with a sprinkle of Parmesan cheese.

Enjoy!