Salmon, parsnip and courgette with lemon 

 

A filling and nutritious lunch. The parsnips provide the filling starch instead of using the less nutritious high GI potato alternative.

After heating coconut oil and garlic in a sauté pan I added the shredded parsnip and courgette with a tablespoon of water, put the salmon on top with the lemon then put the lid on. I turned the heat down to low to let the salmon steam slowly for 7 mins. I added some sauerkraut to get my daily probiotic fix.

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