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.
