Ingredients:

• 2 tablespoons extra-virgin organic coconut oil
• 4 (6 oz.) wild-caught Alaskan salmon fillets
• 1 cup fresh or frozen and thawed English peas
• 2 red or yellow bell peppers, into large pieces
• 1 avocado, pitted, skinned, and diced.
• 2 stalks celery, diced.
• Juice of 1 lemon or lime
• ¼ cup extra-virgin olive oil
• 1 teaspoon dried oregano
• Pink salt, to taste
• Freshly ground black pepper, to taste
• 1 cup chopped fresh parsley or cilantro leaves, for garnish.

Instructions:

Step #1: In a large skillet over medium-low heat, melt the coconut oil. Add the salmon and cook for 10 minutes, or until cooked through (take care not to overcook the salmon). Remove from the heat and set aside.

Step #2:  Place the peas in a food steamer over medium-low heat and steam them through. Remove from the heat and set aside.

Step #3:  Arrange equal portions of the peas, bell peppers, avocado, and celery on 4 serving plates. Top the arranged vegetables with the warm salmon.

Step #4:  Drizzle the plates with the lemon juice and olive oil and season with the oregano, salt, and pepper. Garnish with the parsley and serve.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**