| OWL Venice

Salmon with Sautéed Spinach

with a creamy avocado sauce and lemon

Servings: 2 | Total Time: 30 minutes


Avocado, Salmon, Lemon, OWL Beef Bone Broth — Ingredients for Main Dish


  • 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


  1. 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.
  2. 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
  3. Cook the spinach by heating a pan with olive oil at a medium high heat. Cook until the spinach begins to wilt.
  4. Serve the salmon on the bed of spinach with the avocado sauce and freshly squeezed lemon. 


Process of making salmon with creamy avocado sauce on top of sautéed spinach

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.