You will need
- 1 x wild salmon fillet (use tofu, tempeh or egg to make vegetarian)
- 50g Greek yogurt
- 150g asparagus
- 150g mixed leaves
Method
- Fry salmon fillet in coconut oil for 2-3 minutes on each side.
- Whilst the salmon is cooking, mix the paprika and yogurt in a bowl.
- Steam the asparagus.
- When everything is cooked, serve up the fish asparagus and salad leaves and top with the yogurt dressing.