• 4 tsp coconut oil, divided
  • 1 sweet potato or yam, diced
  • ½ medium onion, diced
  • 3 garlic cloves, pressed
  • 1 jalapeño, diced
  • 1 salmon fillet
  • 1 tbsp of chopped basil, thyme, rosemary, and/or sage
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • 1 avocado, cubed
  1. Grease a cast iron pan or Dutch oven with 2 teaspoons of the coconut oil and warm over medium heat. Add the sweet potatoes and cook, stirring frequently, until golden brown, about 20 minutes.
  2. Meanwhile, heat another pan over medium high heat with the remaining 2 teaspoons of coconut oil. Cook the onions, garlic and jalapeño for 2-3 minutes.
  3. Add the salmon to the onion mixture and season with the chopped herbs and black and red peppers. Cook for 10 minutes, flipping halfway, then use a wooden spoon to break up the salmon into small pieces. Cook for another 5 minutes or until flaky.
  4. To serve, arrange the sweet potatoes, salmon and avocado between two bowls. Serve immediately.