Trim the root of shimeji mushrooms and separate into small clusters. Break maitake mushrooms apart by hand. Slice the garlic thinly. Remove dill leaves from stems and chop the leaves.

Cut the salmon fillets in half, season with salt and pepper, and coat with half of the flour (1 tbsp).

Heat olive oil in a frying pan over medium heat. Add the salmon and cook until both sides are browned. Push the salmon to the side, add garlic, and cook on low heat until fragrant. Add shimeji and maitake mushrooms, stir until coated with oil, and mix everything together.