Ingredients
- 1 pound salmon fillet (wild caught)
- 1/4 tsp Himalayan Crystal Salt (optional)
- 1/4 tsp Black pepper freshly ground
- 2 tsp organic virgin coconut oil
- 1 large shallot diced
- 3 cloves medium garlic minced
- 1 medium lemon zest
- 1 medium lemon juice
- 1/2 cup organic coconut milk full fat
- 2 tbsp fresh basil chopped
- orange zest (optional)
Servings:
Instructions
- Preheat oven to 350 F.
- Place salmon in a shallow baking dish and sprinkle both sides with Himalayan Crystal Salt and freshly ground black pepper.
- Heat a medium saut pan over medium heat. When pan is hot, add coconut oil, garlic and shallots. Saut 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.
- Serve with seasonal steamed vegetables or roasted sweet potatoes.
- Enjoy!