Salmon with Coconut Cream Sauce
Nutrition per serving
| Calories | 666 kcal |
| Protein | 47.8 g |
| Carbs | 9.8 g |
| Fats | 49 g |
| Saturated Fat | 23.4 g |
| Monounsaturated Fat | 9.3 g |
| Polyunsaturated Fat | 9 g |
| Sugars | 4.2 g |
| Fiber | 2.6 g |
| Sodium | 434 mg |
Ingredients
| Table Salt | |
| Black Pepper | |
| Coconut Oil | |
| Shallots | |
| Garlic | |
| Lemon Juice | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Basil Leaves | |
| Lemon Zest | |
| Atlantic Salmon (farmed) |
Preparation
1. Preheat oven to 350F (180C).
2. Chop the garlic.
3. Season salmon fillet lightly with salt and ground black pepper. Place salmon in a shallow baking dish.
Cooking
1. Heat coconut in a small saute pan over medium heat and saute garlic and shallots for about 3 minutes or until shallot is soft.
2. Stir in lemon zest, lemon juice and coconut milk. Bring to a boil.
3. Reduce the heat to low, then add chopped basil.
4. Pour this sauce over salmon fillet and bake for about 15 minutes or until salmon is cooked.