Place a skillet on the stove over medium heat.
Add extra virgin olive oil, asparagus and sauté it for 1-2 min until the asparagus is slightly tender.
Put it in a bowl.
Whisk the eggs and pour them on the skillet over medium low heat.
Sprinkle with salt and cheese to taste.
While cooking the omelet, use a spatula to make sure that the eggs do not stick to the skillet, gently move the cooked edges with the spatula.
When the omelet is thickened but not dry, transport it into the plate and put it over a piece of toast.
Sprinkle with fish, asparagus, avocado, dill and Coconut Aminos Teriyaki sauce.
Gently fold the omelet in half.
Serve it warm.