Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet.
Stir in the light cream and bring to a simmer.
Cook for 2-3 minutes, or until the sauce has thickened slightly.
Stir in the chopped fresh parsley.
Season with salt and pepper to taste.
6. Assemble and Serve:
Return the salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over them.
Serve immediately.
