1 salmon filet
1 tsp. olive oil
1 Tbsp. onion
½ cup frozen peas
½ cup frozen spinach, thawed
1 ½ cups organic low sodium chicken stock
1 ½ cups water

In pan, sauté onions in olive oil until soft. Add salmon cooking each side for 4 minutes. Add frozen peas, spinach, chicken stock and water. Simmer for 15 minutes.

Separate mixture from liquid and pop into a food processor. Blend adding liquid little by little until the correct consistency is met.