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 (Vietnamese Salmon Salad).
Add next 6 ingredients (chives through coriander). Stirring constantly, cook for 3 to 4 minutes or until everything is tender.
Serve with cilantro and a wedge of lime.
Notes
Related Lunch Recipe: Vietnamese Salmon SaladSERVING SUGGESTION: fresh guacamole for on top or on the side (avocados, lime juice, cilantro, jalapeno (optional), minced onion, a small diced tomato, and sea salt)