| OWL Venice

Salmon with a Beet Puree & Oyster Mushrooms

Servings: 2 servings | Total Time: 1 hour

Pan-seared wild salmon with a creamy beet puree, sauteed oyster mushrooms and fresh watercress served alongside an OWL Venice broth elixir 


Salmon with Beet Puree Ingredients



  • 2 (6 oz) wild salmon filets, skin on
  • 3 tbsp olive oil 
  • 2 red beets, skin removed, sliced ½ in quarters
  • 1 tbsp fresh thyme leaves
  • 4 cups oyster mushrooms
  • 1 cup cooked or canned chickpeas
  • ⅓ cup vegan yogurt
  • ¼ cup olive oil
  • 1 lemon *juiced*
  • 1 cup watercress 
  • Sea salt + pepper *to taste*


  1. Preheat the oven to 425℉. Line a baking sheet with parchment paper. Add the beets to the baking sheet and drizzle with 1 tbsp olive oil, thyme, salt and pepper. Roast for 45 minutes.
  2. Heat a skillet over medium-high heat and add olive oil. Season the salmon filets with salt and add to the skillet (skin side down) once it is hot. Sear salmon on both sides for 5-6 minutes until the skin is browned and crispy. Remove from the pan.
  3. Add in one more tablespoon of olive oil to the same skillet and then add in your oyster mushrooms. Sauté until browned for about 6-8 minutes.
  4. Remove the beets from the oven and add them to a food processor with the chickpeas, yogurt, ½ lemon juice, olive oil and sea salt and pepper. Puree until smooth and creamy.
  5. Add your beet puree to a plate and place the seared salmon on top with a side of mushrooms. Add a handful of fresh watercress on top of the salmon with a squeeze of lemon. Serve your meal alongside the beef broth elixir.


Salmon with Beet Puree

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.