INGREDIENTS
200 g fresh salmon (roughly 2 small salmon fillets)
1 tsp paprika
2 tbsp extra virgin olive oil
Juice of 1/2 large lime
1 tsp coconut aminos
Pinch of cracked black pepper
Pinch of Pink Himalayan or sea salt
1 medium courgette
HERBY COCONUT YOGHURT
2 tbsp coconut yoghurt (Greek if you prefer)
Squeeze of lemon (to taste)
1 -2 tbsp chopped fresh coriander
Pinch of Pink Himalayan or sea salt
Pinch of cracked black pepper
METHOD
Source: Modern Food Stories