salmon & garlic asparagus

a greek salad
tags:
cooked, gluten free, hot, stir fry

how to make it

Pan fry the salmon and preheat another frying pan (with a little olive oil) while you slice the onion, cut the asparagus spears into thirds (being sure to chop off any woody ends), and peel the garlic.

Flip the salmon after about seven or eight minutes, and add the asparagus, garlic and onion to the second pan. Stir intermittently. Finally add the sesame seeds and chickpeas once they're hot and mixed through, serve up!