Jungle Fish

# Ingredients

- Salmon 200g (C:0g; F:25.9g; P:40g; Kcal:393)
- Mushroom 100g (C:3g; F:0g; P:3g; Kcal:24)
- Asparagus 25g (Negligible)
- Avocado 20g (C:1.4g; F:2g; P:0.4g; Kcal:25.2)
- Butter 10g (C:0g; F:8g; P:0.05g; Kcal:72.2)
- Salt, Pepper, Lemon, Coriander, Green Chili & Garlic

# Preparation

1. Take the salmon to wash the fillet pieces properly. Use a paper towel or clean kitchen towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan. Rub salt, pepper, and lemon juice all over the fillet pieces.
2. Place over medium-high heat and let the pan heat up for a couple of minutes.
3. Add & Spread the butter. Carefully place the fillets skin-side down into the pan. Cook the salmon undisturbed until the lighter-colored flesh has moved about 3/4 of the way up the fillets. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets. Use a fish or flat spatula to flip the salmon fillets, turning the fish away from you to prevent any oil splatter. Cook for 2 minutes more for thicker fillets and 1 to 2 minutes more for thinner fillets.
4. In the same pan put mushroom, asparagus and garlic add salt, pepper, and lemon juice, and fry it till it’s properly cooked.
5. In a blender make an avocado sauce with coriander, green chili, garlic, lemon juice, and salt.
6. Put the veggies and fish along with avocado sauce and enjoy.

## Macros

Carbs: 4.40g

Fats: 35.90g

Protein: 43.45g

Total Calories: 514.40 kcal