In a large skillet (preferably cast iron), heat coconut oil over medium high heat. Add salmon, season with salt and pepper, and cook for 3 to 4 minutes, stirring regularly until salmon is cooked thru. Once cooked through, remove half the salmon and store in refrigerator for lunch the following day (Chopped Salmon Salad with Jalapeno Dressing).
Add next 5 ingredients (onions through coriander). Stirring constantly, cook for 3 to 4 minutes or until everything is tender.