Salmon with Coconut Cream Sauce
(Published: )
The New You Program
Prep Time |
Cooking Time |
Servings |
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3 people |
Ingredients:
- 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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Directions:
- Preheat oven to 350°.
- Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
- 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.
- Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil. Reduce heat and add basil.
- Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.