1. Cut salmon into portions, season with salt and pepper.
2. Melt butter, fry salmon 4–5 minutes per side. Set aside.
3. Sauté onion 3 minutes, add red pepper 3 minutes, add mushrooms 3–4 minutes, then garlic.
4. Pour in cream, add lemon juice and parmesan. Simmer 3–4 minutes. Add spinach until wilted.
5. Return salmon to pan, spoon sauce over, heat through 2 minutes. Sprinkle with parsley.
Ingredients
White Wine Pairing
Vermentino from Tuscany