Step 1

Season salmon with ¼ tbsp. salt and ¼ tbsp. black pepper.

Step 2

In large non-stick pan heat 1½ tbsp. avocado oil to medium and cook salmon skin side down first. Cook for 4-5 minutes and flip cooking for another 4 minutes or until fully cooked. Remove from heat and cool.

Step 3

In another large non-stick pan heat remaining avocado oil to medium heat low and add whole garlic cloves. Cook for 2-3 minutes or until the garlic has a light golden brown color and then increase the heat to medium and add mushrooms. Cook the mushrooms for 3-4 minutes stirring gently and then add butter. Once butter melts add flour and mix in until dissolved. Pour in milk and bring heat down to a simmer. Season sauce with remaining salt, pepper and garlic powder. Let simmer for 3-4 minutes and add chopped parsley last 2 minutes.

Step 4

Serve over salmon.