In a small bowl, beat the eggs until well combined. Heat a non-stick frying pan over medium heat. Melt the coconut oil, then pour in the eggs, turning the pan so the eggs cover the surface evenly to make a thin omelet. Cook for 1 minute, then flip and cook for another minute so both sides are golden.

Remove from the heat. Once cool enough to handle, remove the omelet from the pan and roll up like a crepe. Cut into thin strips. Set aside.

In a bowl, add the salad greens, dill, and olive oil. Squeeze 1/4 of the lemon into the bowl. Take the salmon fillet and flake the meat into the bowl.

Stir to combine. Serve with a wedge of lemon.