Spicy Wild Salmon Fillets with Asparagus and Mixed Leaves

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.