GF :  SF : DF : PALEO

As a starter share plate for 2 or 1 big serve for 1

200g skinless salmon fillet

1/2 tbs olive oil (or coconut oil)

6 large strawberries (thinly sliced)

1/4 cup sunflower seeds

1/2 a baby cos lettuce chopped roughly

Handful mint (torn)

Dressing:

2tbs olive oil

1tbs lemon juice

1/2tsp dijon mustard

In a hot fry pan, toast the sunflower seeds until just golden, take off the heat and set aside. In the same pan heat the olive oil (or coconut oil) and add the salmon fillet. Cook for about 3 minutes on each side on a medium heat until cooked through. Take off the heat and set aside. Break up the salmon into bite-size pieces. On a large plate arrange the salmon, strawberries, cos lettuce and sunflower seeds.  Whisk together the salad dressing ingredients and drizzle over the salad. Top the salad with torn up mint leaves. Enjoy!