Salmon with Avocado & Olive Salsa on a bed of Mushrooms and Asparagus

Paleo – serves 2 

Skin lacking that summer glow because oh that’s right it’s the 23rd December and it’s raining and I’m wearing jeans and a jumper!! Melbourne. This is a great meal to boost your omega 3’s and antioxidants, if you aren’t feeling quite as bright as you would like.

Ingredients

  • 2 x 200 gram salmon fillets
  • 6 swiss mushrooms, stalks removed and cut in half
  • 1 bunch of asparagus, ends removed and cut in half
  • 1/2 hass avocado, diced
  • 1/4 red capsicum, diced
  • 4 baby roma tomatoes, cut into thirds
  • 2 tbsp mount zero mixed olives
  • Handful of fresh basil, sliced
  • 1/4 lemon, juice
  • 1 tbsp olive oil
  • Cracked black pepper

Method

  • In a small bowl, mix avocado, capsicum, tomatoes, basil, lemon juice and pepper, combine and set aside
  • Heat a small amount of olive oil in a medium frypan. Add salmon, skin down and cook for 3 minutes each side until desired texture
  • In a small frypan, add the rest of the oil and cook the mushrooms on medium heat for 5 minutes, seasoning with pepper to taste
  • Steam asparagus for 2- 3 minutes
  • Combine asparagus and mushrooms on the bottom of the plate, placing the fish on top and then spoon the avocado on top of the fish. Drizzle with some lemon juice and serve

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