Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 1

Prep time: 5 mins

Cooking time: 10-15 mins


  • Olive oil
  • 2 large flat mushrooms
  • 1 salmon fillet
  • Lettuce, tomato & cucumber slices
  • Asparagus, lightly steamed 
  • Grated vegan cheese (optional)
  • 1 finger lime


  • Heat a dash of oil in frying pan and heat to medium heat.
  • Add salmon to pan and cook until cooked to your liking.
  • Remove and keep warm.
  • Remove stalks from mushrooms, chop finely, and fry each side of mushrooms and chopped stalks for 3-5 minutes.
  • Place one mushroom onto serving plate and layer lettuce, tomato, cucumber slices and mushroom stalks on top.
  • Lay salmon fillet onto salad.
  • Top with grated vegan cheese if desired.
  • Place second mushroom lid angled on top and squeeze finger lime over it all.
  • Serve with lightly steamed asparagus.


Replace the salmon with chicken, or a meat burger if preferred.


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