Sprinkle salmon fillet with lemon juice, season with tarragon, salt and cut into pieces. Heat oil in a pan, fry salmon for approx.
5 min., remove and keep warm. Divide broccoli into florets, add to the roast stock and sauté briefly. Deglaze with broth and cook for approx. 10 min.
until al dente.
Cut tomatoes into wedges.
Mix rice with coconut flakes and add to broccoli with tomatoes.
Season with salt and pepper. Add salmon, heat briefly and serve.