​Salmon-Mushroom-Spinach Bake

Heat oven to 375°F. Spray 2-quart baking dish with cooking spray. Place salmon in baking dish; cover and refrigerate. Place 1 tablespoon of the butter in small microwavable bowl. Microwave uncovered on High 30 to 60 seconds or until melted. Add bread crumbs, parsley and thyme; stir. Set aside. In 10-inch skillet, melt remaining 2 tablespoons butter over medium heat. Add onion, salt and pepper. Cook 3 to 4 minutes or until softened and browned. Add mushrooms; cook 5 to 6 minutes or until mushrooms release juices, then turn brown. Add spinach; stir 1 to 2 minutes or until wilted. Pour over salmon in baking dish. Top with bread crumb mixture.

​​​​4(4-oz) skinless salmon fillets (1 inch thick)
3tablespoons butter
1/4cup Progresso™ plain panko crispy bread crumbs
1tablespoon finely chopped fresh Italian (flat-leaf) parsley
1tablespoon finely chopped fresh thyme leaves
1cup thinly sliced sweet onion
1/2teaspoon salt
1/4teaspoon ground black pepper
8oz white mushrooms, stems removed, thinly sliced
3cups fresh baby spinach