**Directions:
1. Sear the salmon: Heat olive oil in a pan over medium-high heat. Season salmon with salt and pepper, then sear for 4-5 minutes per side until golden brown. Remove and set aside.
2. Prepare the sauce: In the same pan, melt butter and sauté mushrooms until soft. Add garlic and spinach, cooking until wilted.
3. Add cream: Pour in chicken broth, heavy cream, Dijon mustard, and thyme. Simmer until thickened.
4. Combine & serve: Return the salmon to the pan, spooning sauce over the top. Serve hot. Enjoy!