Emma Claire's Kitchen

First, prepare the Potlatch Seasoning: Mix 1 tablespoon salt, 0.5 teaspoon ground pepper, 3 teaspoons paprika, 0.5 teaspoon crushed red pepper, 1 teaspoon chili powder, 1 teaspoon oregano, 1 teaspoon basil, 0.5 teaspoon coriander, 0.5 teaspoon garlic powder, and 0.5 teaspoon dry mustard. Store in an airtight container or zip lock bag.

For the Salmon:

1. Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with foil and spray with oil.
2. Place the salmon, skin side down, on the pan. Drizzle 1 tablespoon of olive oil and sprinkle 1 tablespoon of the prepared Potlatch seasoning on the salmon. Bake for 15 minutes and then remove from the oven.

For the Sauce:

1. Heat a skillet over medium heat and add 1 tablespoon of olive oil, the 0.5 lb sliced mushrooms, and 1 tablespoon of minced shallots. Sauté for 10 minutes or until soft.
2. Add the 0.25 cup white wine vinegar, 1 teaspoon salt (plus more to taste), 0.5 teaspoon pepper (plus more to taste), 1 teaspoon dried oregano, 0.5 teaspoon dried basil, and 0.5 teaspoon dried parsley to the skillet. Continue to sauté until soft.
3. Add 1 teaspoon minced garlic and sauté for 2 more minutes.
4. Next, add 3 tablespoons butter and 0.75 cup heavy cream. Simmer the sauce for 8 minutes, stirring often.
5. Stir in 2 cups fresh spinach. Cook the sauce for 5 more minutes until the spinach has wilted.
6. Remove from heat and stir in 1 tablespoon lemon juice and fresh parsley & basil for garnish.
7. Serve the cooked salmon with the creamy sauce, accompanied by garlic & ricotta ravioli, your favorite pasta, or a low-carb alternative like cauliflower.