Drain pears, reserving all liquid. Place salmon fillets in 7- x 11-inch baking dish. Sprinkle with 1 tablespoon lemon juice, 1/4 teaspoon dill and bell pepper. Fold fillets in half; cover dish with foil. Bake at 350°F for 10 minutes. Meanwhile, in large saucepan, combine pear liquid, mushrooms, green onion, garlic, nutmeg, lemon peel, pepper and remaining dill. Bring mixture to a boil; stir in spinach. Cook 3 to 4 minutes, until spinach is limp.

In small bowl, whisk flour into milk until blended; stir into spinach mixture. Cook, stirring constantly, until thickened. Blend in remaining lemon juice and mustard; remove from heat and keep warm. Slice pear halves into fans; place on top of fillets. Return to oven, for 2 to 3 minutes, until pears are heated through. To serve, spoon creamed spinach onto serving platter. Top with fillets and pears.