Salmon & Spinach Coconut Alfredo

I am happy to have an auto ship for coconut cream from Amazon, this way I always have a can or two at all times. The new shipment came and with it a renewed need to make a recipe.  I like alfredo and love salmon. This is a nice marriage of cream, salmon, and spinach. This recipe serves four.

• 1 tablespoon olive oil
• 4 boneless skinless salmon fillets, about 12 ounces combined
• Salt and pepper
• 8 ounce sliced portabella mushrooms (optional)
• 2 cups frozen spinach
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons flax seed meal
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder
• 1 13.66 ounce can coconut milk
• Pasta - cook according to package instructions somewhere while making the sauce.

1.  In a cast iron skillet, over medium heat pour in olive oil. 
2. Lightly sprinkle salmon with salt, pepper, and a dash of onion powder and garlic powder. 
3. Place fish in skillet, flipping after 3 minutes, continuing to cook flipped side for another 3- ish minutes - then take fish out of pan and set on plate.  while on plate - break into smaller, 1 inch pieces.
4. Pour mushrooms into the pan - adding more oil if needed, saute for 5 or so minutes until lightly brown - remove from pan, set with fish or new plate.
5. Pour spinach into pan, again adding more oil if needed. Saute in pan until fully warmed through and again remove from pan, set aside.
6. Making the sauce, in the same skillet, add wine to de-glaze the pan, whisk in mustard, flax seed meal, onion and garlic powder. Once combined, stir in all of the coconut milk can. Let this sauce cook down - stirring occasionally for 5 or so minutes.  
7. Add the mushrooms, spinach, and salmon. Stir to combine. 
8. Ladle sauce over pasta on plates. 
9. Enjoy!