• 1½ cups raw buckwheat (follow the cooking instructions on the back of the packet)

• 1 tomato – diced

• 1 cucumber – diced

• 1 avocado – diced

• ¼ cup parsley – finely chopped

• Salt and pepper

• 2 tablespoons coconut oil

• 1 bunch of asparagus

• 4x 250g (8.8 oz) salmon fillets

• 4 fresh lemon wedges

Method:

Mix the cooked buckwheat, tomato, cucumber, avocado and parsley in a large salad bowl.

Add salt and pepper to taste.

Heat 1 tablespoon coconut oil in a frying pan.
Fry the asparagus for 2 - 3 minutes.

Add the remaining 1 tablespoon coconut oil to the frying pan.    
Place the salmon (skin down) and fry for 2 minutes on high heat.  
Flip the salmon and fry for a further 30 seconds.

Remove from pan and allow to rest.

Serve on the buckwheat salad with a lemon wedge.

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