AsparaMash Salmon with MicroGreens – Eat Your Microgreens

Ingredients

• 2 salmon fillets (skin on or off)
• 100g shiitake mushrooms, sliced
• 6–8 asparagus tips, trimmed
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, crushed (for pan)
• 2 sprigs fresh thyme or dill
• Salt
• pepper
• Optional: lemon zest or a squeeze of lemon
• 3 medium potatoes, peeled and cubed
• 1 small shallot, finely chopped
• 2 garlic cloves, minced or roasted
• 2 tbsp plant-based butter (or regular)
• ½ cup plant-based milk (e.g. oat or soy)
• 1 handful of fresh microgreens (e.g. broccoli, radish, arugula mix)