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Salmon with Coconut Cream Sauce
(Published: )
The New You Program
Prep Time Cooking Time Servings
3 people
  • 1 lb. Salmon Fillet (wild caught)
  • 3 cloves garlic, minced
  • zest of one lime
  • Juice of one lemon
  • 1/4 tsp ground pepper
  • 2 tsp coconut oil
  • 1/2 cup coconut milk
  • 1 large shallot, diced
  • 2 tbsp fresh basil, chopped

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  1. Preheat oven to 350°.

  2. Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.

  3. Heat a medium sauté pan over medium heat. When pan is hot, add coconut oil, garlic, and shallots. Sauté until garlic and shallots soften, about 3-5 minutes.

  4. Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil. Reduce heat and add basil.

  5. Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.

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