| OWL Venice
with a creamy avocado sauce and lemon
Servings: 2 | Total Time: 30 minutes
- 2 (6oz) salmon filets
- 1 lemon *juiced*
- 1 avocado
- 4 tbsp olive oil
- ⅓ cup fresh parsley
- 2 tbsp filtered water
- 8 cups fresh spinach
- Salt + pepper to taste
- Preheat the oven to 300F. Line a baking sheet with parchment paper and add the salmon filets. Drizzle with olive oil and season with salt and pepper. Add a lemon slice on top and bake for 25-30 minutes.
- While the salmon is cooking, prepare the avocado sauce by blending together avocado, 2 tbsp olive oil, filtered water and lemon juice. Blend until smooth and creamy. Season with salt and pepper
- Cook the spinach by heating a pan with olive oil at a medium high heat. Cook until the spinach begins to wilt.
- Serve the salmon on the bed of spinach with the avocado sauce and freshly squeezed lemon.
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.