Herb Crusted Salmon

Serves 1

Rub some tarragon, chives and parsley over 4 oz. salmon and add some salt and pepper. Heat the pan with 1 tsp of coconut oil to medium high and place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over and cook until it feels firm to the touch. Salmon is done when it flakes easily with a fork. Serve with a lemon wedge.

•  Large mixed spinach and lettuce salad with “Italian Dressing” and some thyme sprinkled on top of it. Salad can be as large as you want, but use the prescribed amount of the dressing.