To make the mint pea puree fill a pot with filtered water and pour in peas. Bring to a boil (will take about 3 min) and then remove from heat, cover and let sit another 2 min.
Drain peas.
In a blender add cooked peas, garlic, sea salt, mint leaves, olive oil, and filtered water.
Blend on high until well mixed. You may need to scrape sides and lid and blend a few times.
Set puree aside.
Peel and cut the sweet potato in cubes.
Melt 1 tsp ghee in a pan and add the sweet potato. Cook on high for 1-2 min and then on medium for an additional 5 min. Cover with a small lid and stir a few times during the 5 min. If the cubes still feel hard cook an additional 1-2 min.
Set sweet potatoes aside.
If needed cut ends off of sugar snap peas and add to the same pan with 1 tsp ghee. Cook on high for 2-3 minutes or until slightly blackened but still a bit crisp.
Right before you remove the sugar snap peas from the pan zest ¼ of a lemon over the top.
Set sugar snap peas aside.
To cook salmon first ensure it is fully defrosted if using frozen and dab with a paper towel to remove as much moisture as you can.
Sprinkle with a dash of sea salt and lightly coat with arrowroot flour.
Melt 1 Tbsp ghee.
Using the same skillet heat for about 30 seconds and pour in ghee. Lay salmon face down, skin side up.
Cook for 4-5 min. Dust a bit more arrowroot powder on the skin side and carefully flip.
Cook an additional 4-5 min or until cooked through. Zest a lemon over the top.
To plate add 2-3 Tbsp of mint pea puree and place salmon on top with a few pea shoots
Place sweet potatoes and sugar snap peas on the side.
Salt to taste.
Notes
Use organic whenever possible and make sure your seafood is consciously sourced!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/pan-seared-salmon-with-mint-pea-puree/