Half Moon Breakfast Buddha Bowl

Ingredients

1 Tablespoon water

½ Tablespoon coconut oil

¼ teaspoon ground turmeric

1 cup zucchini slices (about ¼ –inch thickness), cut in half

½ navel orange, quartered

4 ounces smoked wild caught salmon

2 asparagus spears, optional

Instructions

In a saucepan over medium-high heat, warm water, coconut oil and turmeric until coconut oil melts. Add zucchini and stir-cook until tender, about 5 minutes.

Spoon zucchini into serving bowl, filling one-half of the bowl.

Place orange wedges on other half of bowl and roll slices of smoked salmon into rosettes and place among orange pieces.

Add 2 asparagus spears to center of bowl as a divider, if desired.