Pan-Roasted Salmon with Thyme Butter Sauce

• 4 6- ounce pieces Salmon

• 3 tbsp Freshly choppped thyme

• 1 Lemon

• 2 Shallots

• 8 cups Spinach

• 6 sprigs Thyme, fresh

• 1 Salt and pepper

• 1 Sea salt and fresh ground pepper

• 5 tbsp Olive oil

• 1 2 cup 1 stick unsalted butter + 2 tbsp., unsalted

• 2 cups White wine