Gently pat salmon fillets dry with paper towel and allow them to come to room temperature, about 15 to 20 minutes.

In a large cast iron pan, add grapeseed oil and bring to medium high heat.

Lightly season salmon with salt and white pepper on both sides, and place in cast iron. Sear until lightly browned, about 2 to 3 mins.

Add butter swirl around pan, then flip salmon and butter baste for about 30 seconds. Continue to cook another 2 to 3 minutes until medium-done, or longer for desired doneness.

Place medium-sized sauce pan on low heat, add olive oil, shallots, and garlic. Lightly sauté for 60 seconds until slightly translucent.

Turn heat up to medium and add cherry pepper, sauté for 30 seconds.

Add fresh lemon juice and reduce by 1/2 in volume, about 45 seconds to 1 minute.

Add white wine and turn up heat to medium-high heat, reduce to 1/3 in volume about a minute.

Add chicken stock and reduce to 1/3 in volume about 2 to 3 mins.

Turn off heat and whisk in cold unsalted butter and chopped dill until emulsified and sauce-like. Season to taste with salt and pepper.

Serve warm immediately.

In a large saucepan add olive oil and bring to medium-high heat. Add mushrooms and sauté about 1 minute until lightly browned.

Add shallots and garlic and lightly sauté for 10 seconds.

Add spinach, salt, black pepper, and crushed red pepper and sauté until all spinach is wilted and well-incorporated, about 2 mins. Season to taste if needed with additional salt and pepper.