Dinner: – 315kcal
30g protein, 18g fat, 3g carbs
5g organic butter, ghee or coconut oil
140g salmon fillet (or replace with
100g firm tofu, diced and 1 medium sized free range egg)
1/2 tsp cayenne pepper
5 baby plum tomatoes, halved
70g asparagus, chopped
1) : If you are having tofu and eggs, bring a saucepan of lightly salted water to the boil. Reduce to a simmer, and carefully place the eggs in the water. Boil for 10 minutes, then place in cold water until cool. Peel and slice the eggs.
2) Melt the butter, ghee or oil in a non stick frying pan over medium heat.
3) If using salmon, season with salt and pepper. Cook for 10 minutes, or until the salmon is thoroughly cooked (the salmon flesh is a pale pink colour throughout when cooked).
If using tofu, cook over a medium heat for 6 minutes. Use a flat wooden slice to carefully turn the tofu in the pan. Season with salt and
cayenne and cook for a further 4 minutes.
4) Add the asparagus to the pan and cook for 4-5 minutes, stirring frequently. Add the tomatoes and cook for a further 3 minutes, or until soft. Serve.