Mix vegetables in a large glass container. Top with seeds and berries.
For the salmon, heat coconut oil on medium heat in a sauté pan. Add garlic and cook for 2 minutes.
Add salmon and cook on one side for 3 to 5 minutes until lightly brown, then flip and cook another 3 to 5 minutes until thoroughly done.
Squeeze lemon on top and serve alongside salad.
Mix salad with Tahini-Lemon Dressing (recipe here: https://www.drkarafitzgerald.com/recipe/tahini-lemon-dressing/). Or pack the dressing in a side container and take your salad with you.