Rinse the salmon fillets and pat dry with a paper towel, then place them into a prepared baking tray. Season with kosher salt and pepper, to taste.

Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.

Gently flip the fillets on the other side and continue to cook for 4-6 minutes, or until cooked through and skin is crispy. Once done, set aside on a plate.

Heat the remaining olive oil in the same pan over medium-high heat. Add minced garlic and cook until fragrant.

Add sliced mushrooms and cook until slightly golden brown and tender. Add vegetable broth and coconut cream, and season with salt and pepper if needed.

Reduce heat to low and let the sauce simmer until thickened, then stir in fresh spinach and cook until wilted, about 1-2 minutes.

Return the salmon to the pan and spoon the creamy spinach and mushrooms on top. Serve hot.