Seared salmon with pea purée

4 salmon fillets (8 oz each)

2 tbs avocado oil

Sal and pepper (to taste)

1 large handful of fresh spinach (1/2 cup)

340 g frozen peas

100 g spinach

2 tbs heavy cream

200 g mushroom

1 small onion

Splash Worcestershire sauce

Parsley to garnish

20 baby yellow potatoes

Pea puree

Cook the frozen peas in salted boiling water for about 7 minutes or until tender. Drain and put into a food processor or blender. Add the heavy cream, spinach and season with salt and pepper. Blend until smooth.

Mushrooms

Sauté the onions with avocado oil, over medium heat. Cook until tender. Add the mushrooms and Worcestershire. Cook until tender.

Potatoes

Cook the potatoes in salted boiling water until tender. Drain the potatoes in colander

Salmon

Pat the salmon with paper towel and season with salt and pepper. Set aside. In a skillet, heat the oil over medium heat. Once hot cook the fish, skin side down for about 3 minutes. Turn it over and cook for about two more minutes.