Heat oil in a non-stick skillet. Season salmon with salt and pepper to taste. When the skillet is hot, add in salmon skin side up and sauté for about 5 minutes then flip and sauté for 5 more minutes skin side down. Transfer to a plate
To the skillet add in mushrooms. Sauté for 3-5 minutes until mushrooms start to turn golden brown. Add the garlic and sauté for an additional 1 minute.
Now add the sun dried tomatoes , capers and almond milk. Give it a good stir.
Transfer salmon back to the skillet, turn heat down to low-simmer and cook for up to 5 minutes. When done add a splash of lemon juice. Garnish with your herb of choice.