On a stove-top, heat a frying pan to medium-high heat. Add the coconut oil, tilt the frying to allow to cover the base with a thin layer of oil
Use a paper towel and dry the fillets (this prevents it from sticking to the frying pan). Add the fillet to the pan, skin-side down – allow it to cook for 6-8 minutes then flip it over and cook for an additional 2 minutes.
Whisk yoghurt, mayonnaise, lemon juice, Parmesan, parsley, chives, and garlic in a small bowl
Combine spinach, broccoli, cabbage, peppers, courgettes, and walnuts in a large bowl. Add ¾ cup of the dressing and toss to coat.
Divide the salad among 4 dinner places and top with a piece of salmon and a tablespoon the dressing.
