What you need:

450g Salmon fillet (at room temperature)

1 tablespoon coconut oil

½ cup full-cream plain yoghurt

¼ cup mayonnaise (https://sallyancreed.co.za/recipes/quick-easy-mayonnaise)

2 tablespoon lemon juice

2 tablespoon Parmesan cheese

1 tablespoon finely chopped parsley

1 tablespoon chopped chives

1 tablespoon chopped garlic (may be omitted)

8 cups spinach

2 cups broccoli

1 cup white cabbage

1 cup sliced red pepper

2 cups ribboned courgettes

½ cup chopped walnuts

 

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What you do with this:
  1. 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
  2. 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.
  3. Whisk yoghurt, mayonnaise, lemon juice, Parmesan, parsley, chives, and garlic in a small bowl
  4. Combine spinach, broccoli, cabbage, peppers, courgettes, and walnuts in a large bowl. Add ¾ cup of the dressing and toss to coat.
  5. Divide the salad among 4 dinner places and top with a piece of salmon and a tablespoon the dressing.
  6. Enjoy!