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1
Slice the mushrooms, and slice the garlic into thin slices.
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2
Next, add the dashes of salt and pepper to the salmon on both sides if your salmon doesnt have skin on it.
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3
Set a skillet at medium heat and add 1 tablespoon of butter the skillet, reserving the other tablespoon of butter for later.
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4
Then add the sliced mushrooms and garlic and stir in with the butter.
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5
Continue cooking until the mushrooms start to get brown (about 5 minutes).
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6
Keep an eye out so that the sliced garlic doesnt get too brown.
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7
If it does, turn the heat down a bit and/or scoot the garlic to the outer sides of the pan with a wooden spoon.
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8
Next, add the wine and remaining butter.
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9
Stir all of ingredients together.
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10
Add the salmon fillets (skin side up if your fillets have skin on them).
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11
Cover the skillet with a lid.
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12
Let cook until the salmon flakes when tested with a fork (about 8 minutes depending on the thickness of the fillet).
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13
Add the cooked brown rice to the serving dishes and top with the sunflower seeds (optional).
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14
Next, put the salmon fillets on top of the brown rice and top with the mushrooms.
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15
To serve, drizzle the remaining juices from the skillet on top of the salmon.
