Heat 1 tablespoon of the oil in a large skillet or non-stick pan, over mediumheat. Cook the salmon until golden brown and flaky, around 7-9 minutes depending on the thickness of your filets.
Set the salmon aside and cover to keep warm.Preheat the remaining tablespoon of oil and add the mushrooms. Cookuntil they start to brown.
Meanwhile, in a small bowl whisk the honey and balsamic. Pour over themushrooms and stir in the garlic. Continue to cook, stirring continuously,until the sauce becomes sticky and coats the mushrooms.
Remove the pan from the heat and return the salmon, spooning over thehoney balsamic sauce.
Notes
The salmon filets may take a shorter or longer amount of time to cook depending on the thickness of the filets. Keep this in mind.
Store the leftovers in an airtight container in the refrigerator for up to four days.
Any kind of mushrooms can be used in place of button mushrooms.
The leftovers will taste even better the next day.