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.

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