Salmon with Mushrooms and Lemon

Start by cutting the salmon fillet into 4 equal slices.

Then, flip it by placing the skin side up, make a cut in the center of each slice and open it wide. 

Now, add one ice cube right in each gap and set aside until the ice melts.

Once the ice has melted, in a large skillet over medium to low heat, add the unsalted butter and stir until it melts.

Next, add the vegetable oil, stir and add the salmon slices we cut earlier. 

Season them with a pinch of salt, a pinch of black pepper and fry them until they turn lightly golden brown.

Remove them from the skillet and set aside. 

Now, in the same skillet, add the onion chopped into small cubes, the crushed garlic cloves, the mushrooms chopped into smaller pieces and the tomato chopped into small cubes. 

Season everything with a pinch of salt, a pinch of black pepper and sauté until wilted.

Add the spinach leaves, the whipping cream, the grated parmesan cheese and stir well until the cheese is completely melted.

Next, add the lemon sliced into rounds and the salmon we prepared. 

Cover the skillet and let everything cook for 5 minutes.

Serve.