2 teaspoons of cold pressed coconut oil
1/4 small fennel bulb, sliced (25g)
100 grams of salmon fillet, skin off
1 small garlic clove, crushed
1 long green shallot/scallion, sliced with white and green part separated
2 broccoli florets (45g) cut in small pieces
1/2 cup of baby spinach leaves (10g)
1 small zucchini (150g) spiralised
2 teaspoons of white wine
1 tablespoon of unsweetened coconut yoghurt
1 teaspoon of fresh lemon juice
zest of 1/2 lemon
sea salt & cracked pepper to taste
1 fresh fennel frond to serve