Salmon with Coconut Cream Sauce

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1 pound(s) salmon fillet(s), (wild caught)

1/4 teaspoon(s) sea salt

1/4 teaspoon(s) black pepper, freshly ground

2 teaspoon(s) coconut oil

1 large shallot(s), diced

3 medium garlic clove(s), minced

1 medium lemon zest

1 medium lemon(s), juiced

1/2 cup(s) coconut milk, full fat

2 tablespoon(s) basil, fresh, chopped


1. Preheat oven to 350 F.

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.

4. Sauté until garlic and shallots soften, about 3-5 minutes.

5. Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.

6. Reduce heat and add basil.

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

Bon Appetit!

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