4 x 200g (7 oz) Salmon Fillet, bones removed or feel free to use whatever fish you like (sardines, blue eye, snapper all work really well)
500 g / 17 1/2 oz green peas (fresh or frozen)
Avocado salsa verde
1 avocado, peeled and stone removed (200g / 7 oz)
juice from 1/2 lemon
1 bunch flat-leaf (Italian) parsley
1 small bunch mint leaves
1/2 cup (125 ml / 4 1/2 fl oz) water
sea salt and white pepper to taste
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 / 2 fl oz) of the water in a good high speed blender like a Vitamix.
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.
Cook salmon fillets, skin side down in an oven proof 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 smashed 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.