Heat olive oil on medium heat and saute the garlic for 1 minute until golden brown. Add the mushrooms and saute with a pinch of salt and pepper for about 2 minutes.

Add the butter and flour and stir to incorporate. Let heat for another 30 seconds. Add the Marsala wine and chicken broth and stir. Add Italian Spice blend, and pinch of salt and Lower heat to medium low and let the liquid come to a rolling, slow boil. Taste and salt if needed in "pinches". Turn heat to low and stir in dijon mustard. Cover and let simmer while you make your salmon.

Preheat oven to 400 degrees and season fish with a dusting of flour, Italian spice blend and some salt and pepper.

Meanwhile heat another tbsp of olive oil in a large, oven safe pan (large enough to hold all of the fish.)

Place fish in pan, skin side down for 2 minutes. Then flip fish and let fry for 2 additional minutes.

Flip fish again so skin is down and place in oven for 3-5 minutes depending on thickness of salmon. Promptly remove pan and let sit for 1-2 minutes to finish cooking in pan.

Serve the salmon with a drizzle of the Marsala Dijon sauce on top or under the fish.