Leftover Salmon & Veggie Sourdough Bowl

1. If using leftover salmon, ensure it is heated through. 
2. Heat a small amount of olive oil in a skillet over low-medium heat. 
3. Sauté the zucchini for about 5 minutes until tender-crisp. 
4. Add the mushrooms to the skillet and sauté for approximately 5 minutes, similar to the zucchini. 
5. Heat up the frozen broccoli separately, then add it to the skillet with the other vegetables to crisp them up. 
6. Toast the slice of sourdough bread. 
7. Slather a little ghee on the toasted sourdough. 
8. Assemble your bowl with the heated salmon, sautéed zucchini, mushrooms, broccoli, and fresh tomatoes. Serve immediately with the ghee-sourdough toast.