Preheat your oven to 400°F (200°C).

In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and black pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy.

While the salmon cooks, prepare the sauce. In a separate pan, heat a little olive oil and sauté the minced garlic and sliced mushrooms over medium heat until the mushrooms are tender and golden brown, about 5-7 minutes.

Reduce the heat to low, then stir in the heavy cream, Dijon mustard, balsamic vinegar, and dried thyme. Let it simmer for 2-3 minutes, then stir in the grated Parmesan cheese until melted and smooth.

Pour the garlic mushroom cream sauce over the salmon fillets in the skillet. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare the wild rice. In a medium bowl, mix the cooked wild rice with chopped fresh parsley and season with salt and pepper to taste.

In a large pan, melt the butter over medium heat. Add the fresh spinach and sauté for 3-4 minutes until wilted. Season with a pinch of salt and pepper.

Once the salmon is done, remove it from the oven and serve immediately with the herbed wild rice and sautéed spinach on the side. Garnish with lemon wedges for added flavor.