Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.
Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 313 (66%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 81.7mg||25 %|
|Sodium 125.4mg||4 %|
|Potassium 1066.8mg||28 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 3.3g|
|Protein 32.6g||47 %|
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Calories per serving: 477
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