Step 1

Heat vegetable oil in a large non stick pan over medium-high heat. Season salmon fillets with salt and red chili flakes, then sear in the hot pan  for 10 minutes, about 5 minutes per side or until salmon is cooked though. Transfer to a plate.

Step 2

In the same pan saute onion until translucent, add garlic and cook until fragrant. Add the sliced mushrooms and cook until browned.

Step 3

Dissolve the cornstarch in half and half. Pour the mixture into the pan and add Parmesan cheese. Bring to a gentle simmer and cook until the sauce thickens slightly.

Step 4

Add the baby spinach  and allow it to cook down.

Step 5

Season the sauce with salt, red chili flakes and add lemon juice. Finally give it a good stir and return the pan seared salmon.

Step 6

Serve immediately with a side of steamed broccoli or roasted asparagus.