Wisk the ingredients of the dressing together in a small bowl. Set aside.

Preheat the oven at 200℃ (400℉). Toss the broccolini with a dash of salt and pepper, and olive oil. Roast for about 15 minutes or until cooked. I removed the leaves and roasted them to add a crunchy texture to the dish (it’s optional!).

Dry the salmon fillet with paper towels and sprinkle salt and pepper on both sides. Add about ½ tablespoon of vegetable oil to a medium pan over high heat. Swirl the oil around for equal distribution. After a minute or two when the pan is hot, add the salmon, skin side down, and press it down with a spatula for a few seconds. Turn down the heat to medium high and let the fish cook for about 4 minutes until the skin is golden brown and crispy. Flip the fish around and cook it for another 2 minutes. Remove and let it rest on a plate.

In a small pan, heat up the butter over medium heat and add the mushrooms. Sauté for 2 to 3 minutes until gol