Recipes Pan Roasted Salmon and Smashed Peas 29 March 2017 Studio Pilates Calories Per Serve: 394 Time To Prepare: 25min Serves: 4 Ingredients: 4 x 200g Salmon Fillet, bones removed or feel free to use whatever fish you like (sardines, blue eye, snapper all work really well) 500 g green peas (fresh or frozen) Avocado Salsa Verde: 1 avocado, peeled and stone removed (200g) Juice from 1/2 lemon 1 bunch flat-leaf (Italian) parsley 1 small bunch mint leaves 1/2 cup (125 ml) water Sea salt and white pepper to taste Directions: Preheat your oven to 200 C / 400 F. To make the avocado salsa verde: Combine the avocado, lemon juice, parsley, mint and 1/4 cup (60 ml) of the water in a good high speed blender. Blend until smooth. Add the rest of the water and blend until smooth and creamy. Season with a little sea salt and pepper then set aside in the fridge until needed To make the Salmon Fillets and Peas: Cook salmon fillets, skin side down in an ovenproof pan with a little olive oil over a medium heat for 2 3 minutes. Place the pan in the oven to finish cooking the salmon for another 4 5 minutes to finish cooking. Cook peas for 5 minutes then drain. Smash them with a potato masher, adding 2 heaped tablespoons of the avocado salsa verde. Serve a scoop of mashed green peas onto serving plates and top with a piece of roasted salmon. Garnish with a little lemon and drizzle a little salsa verde around. Recipe adapted from Teresa Cutter The Healthy Chef Nutritional Information Per Serve: Protein: 46 g Calories: 394 Kilojoules: 1650