PAPRIKA SALMON

SERVES 2

1 tbsp ground cumin

1 tbsp paprika (mild or hot to your taste)

½ tbsp Lucy Bee cinnamon powder

2 salmon fillets

30g/1 oz Lucy Bee coconut oil

Mix the cumin, paprika and cinnamon together in a bowl. Roll the salmon fillets in the mixture, ensuring they are well coated all over.

Melt the coconut oil in a heavy-based frying pan over a medium heat. Place the salmon in skin-side down and fry for a minute or so until you can see that it’s cooked on that side, before turning over and frying the other side until cooked to your liking (bearing in mind it will continue to cook off the heat).

Remove from the heat and leave to stand for 4 minutes before serving, allowing the salmon to continue cooking. Serve with my Ultimate Salad.