Season fish with Kosher salt and black pepper. Set aside while the skillet heats.
Warm a large skillet with olive oil over medium-low heat.
Raise the heat to medium-high right before adding salmon fillets. Place the salmon, skin-side up in the pan.
Cook for about 4 minutes or until you can see the fibers starting to seperate. Turn and repeat on other side. Cooking times will vary greatly depending on the thickness of you salmon. Remember that salmon is best served medium, so making sure it is fully cooked isn't necessary.
The skin can be served or removed easily with a knife or spoon. Remove from skillet and set aside.
Add butter to hot skillet and reduce heat to low.
Add mushrooms, garlic and shallot, sauteing until mushrooms shrink in size and shallots soften.
Add dried thyme, dry white wine and heavy cream.
When hot, add shredded asiago cheese, stirring until it thickens and fully combines.
Add salmon fillets back to the mixture, coating and reheating for 2 minutes.
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