Nourishing green soup with creamy coconut milk and wild rice topped with a pan-seared salmon fillet. Make the wild rice ahead of time, and the dish comes together in 15 minutes.
Meanwhile, sprinkle salmon with sea salt. Set a cast iron skillet over medium heat. Add coconut oil, and when shimmering, place salmon skin side down. Cook 4 minutes. Flip carefully, and cook 2 - 4 minutes more, or until salmon is golden on both sides and just cooked through.