INGREDIENTS
8 oz
wild salmon (, cut in two fillets)
1/2 tbsp
olive or coconut oil
2 cups
dandelion greens (, chopped)
2 cups
summer squash (yellow or zucchini) (, sliced)
1
red Fresno pepper (, or other spicy small pepper)
1/2 tsp
salt free seasoning ( (Mrs. Dash or equivalent))
1/4 tsp
sea salt
2 tsp
lemon juice
1/4 cup
Greek yogurt dressing ((I used Whole Foods brand, 2 grams of carbs))