Salmon and egg salad

serves 1

Ingredients:

- mixed salad leaves
- ½ avocado
- 1 piece of salmon
- 1 egg
- 1 tbsp of coconut oil
- a pinch of rosemary 
- salt and pepper
- ½ lemon, juice

Method:

Melt the coconut oil into a frying pan. Add the salmon skin-side down, season with rosemary, salt, pepper and squeeze over a little lemon juice. Cook for 2-3 minutes, then turn the salmon over and cook for another 1-2 minutes, or until cooked. 

Cut the avocado into slices and place onto the mixed salad leaves.

Whilst cooking the salmon, you can either add the egg to the same pan or use another pan with coconut oil.

To serve, place the salmon and egg on top of the salad.