Salmon With Coconut Cream Sauce

Salmon With Coconut Cream Sauce
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Salmon With Coconut Cream Sauce

Servings 2

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 400

carbohydrate 8g

protein 43g

fat 22g


  • 1 pound(s) salmon (wild caught)
  • 1/4 teaspoon(s) sea salt (optional)
  • 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(s) zest and juice
  • 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. 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.
  5. Reduce heat and add basil.
  6. Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.

This recipe inspired in part or in whole from here