1 Tbsp olive oil
6 oz. wild-caught salmon
1 avocado, diced
3 Tbsp lemon juice
salt & pepper to taste
4 Tbsp coconut oil
1 red onion, chopped
1 Tbsp chopped garlic
3 cups shredded cabbage

Preheat oven to 350 degrees.  Brush salmon with the olive oil and bake for 15-20 minutes.
While the salmon is baking, put the avocado in a small bowl, toss with half the lemon juice and a little salt.  Set aside.
In a large skillet, heat 4 Tbsp. of coconut oil and sauté the onion and garlic till onion is translucent. Add the cabbage and sauté till tender.  Season with salt and pepper.
After the salmon is cooked, place  a 3 oz. portion on each plate, squeeze remainder of the lemon juice over each fillet, and top with the reserved avocado.  (You can either place the salmon on top of the cabbage mixture or serve it on the side–Which is what I did in the photo.)