Recipe 1: Pan-Seared Salmon with Mushroom Sauce

1. Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper.
2. Sear the salmon fillets skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until fully cooked through. Remove and set aside.
3. In the same skillet, add butter and sauté garlic for 30 seconds.
4. Add mushrooms and cook until softened, about 5 minutes.
5. Deglaze the pan with white wine, scraping up any brown bits from the bottom.
6. Stir in heavy cream and simmer for 2-3 minutes until the sauce thickens.
7. Place the salmon fillets back into the skillet and spoon the mushroom sauce over the top.
8. Garnish with fresh parsley and serve immediately.

Recipe 2: Baked Salmon with Mushroom and Spinach Stuffing

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté mushrooms over medium heat until soft. Add spinach and cook until wilted.
3. Remove from heat and stir in cream cheese, breadcrumbs, and parmesan cheese. Season with salt and pepper.
4. Make a small pocket in the middle of each salmon fillet and stuff with the mushroom-spinach mixture.
5. Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
6. Bake for 15-18 minutes, or until salmon is cooked through.
7. Serve with lemon wedges and enjoy.

Recipe 3: Grilled Salmon with Mushrooms and Asparagus

1. Preheat your grill to medium heat.
2. Season salmon fillets with olive oil, salt, and pepper.
3. Grill the salmon fillets skin-side down for 4-5 minutes on each side until they are fully cooked.
4. While the salmon is grilling, heat olive oil in a pan over medium heat. Add mushrooms and sauté for 5 minutes.
5. Add asparagus to the pan with the mushrooms and cook for another 5-7 minutes, until the asparagus is tender.
6. Stir in soy sauce and lemon juice for added flavor.
7. Serve the grilled salmon alongside the mushroom-asparagus mixture.