Preheat oven to 400°F. Toss salmon fillets in House-Autry Southern Baked Chicken Coating Mix. Place skin side down on a baking sheet lined with nonstick aluminum foil. Bake for 12-18 minutes, or until cooked to desired doneness. (Cooking times will vary depending on thickness of salmon.)
Meanwhile, heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium high heat. Add the shallots and cook until golden brown, stirring often, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened for 3 to 4 minutes. Add the cream, thyme, 1 tsp salt and 1/8 tsp pepper. Reduce heat to medium and cook until thickened, stirring often, 1 to 2 minutes. Remove skillet from heat; add spinach and stir until wilted. Transfer to a bowl and cover with foil to keep warm.
Drizzle the pan juices, remaining olive oil and lemon juice over the salmon and serve with the warm shiitake/spinach mixture.
