A super quick and easy paleo salmon quesadilla made with leftovers. This meal comes together in minutes by sautéing spinach and mushrooms, slicing avocado, and assembling the quesadilla in a skillet.
First, sauté the spinach and mushrooms in ghee. While they cook, slice the avocado. Once the spinach and mushrooms are ready, assemble your quesadillas using the paleo quesadillas, leftover salmon, sautéed mushrooms, spinach, and sliced avocado. Cook the quesadilla in a skillet for a couple of minutes until warmed through and slightly crispy. Top with red pepper flakes and plenty of salsa post-pic.
