Salmon with creamy mushroom sauce

Heat a large fry pan over medium heat with the olive oil.

Pat the salmon fillets completely dry on paper towels.

Season the fillets with sea salt and black pepper on both sides.

Lay the fillets in the hot oil in a single layer, skin side down, and cook about 3 minutes per side until just cooked through.

Remove the fillets and set aside.

In the same pan at the same heat, add the chopped onion and garlic and stir continuously about 3 minutes until the onion is slightly translucent.

Add the sliced mushrooms and a kiss of sea salt and cook 6 to 8 minutes, stirring, until lightly sauteed and their water has cooked off.

Add the flour and stir 2 minutes to cook off its raw flavour.

Add the milk and the vegetable broth and stir a few minutes, about 4, until slightly creamy.

Add the chopped parsley, a kiss of sea salt and black pepper and mix.

Return the salmon to the pan in a single layer, spoon the sauce over the fillets and simmer 1 to 2 minutes until heated through.

Serve out of the pan topped with a kiss of fresh lemon juice, cracked black pepper and chopped chives.