Looking back, I really have to credit my mother with starting my sisters and I on fish at a young age. Beyond the initial introduction (weekend lunches of Gordon’s Fish Sticks and french fries of course) my mother would prepare tilapia and salmon all the time. In fact, fish might have been one of the first proteins I learned how to prepare confidently on my own! Since those days, I usually try an incorporate a seafood item into the menu at least once a week.
Below is a salmon recipe I’ve fallen in love with since Whole 30. It’s sweet but savory and clean as can be. If you’re not doing the program, this would pair great with sautéed quinoa and kale but tonight I kept it simple and just roasted a little asparagus.
C O C O N U T C R E A M S A L M O N
Ingredients (2- 3 servings)
12 – 16 oz Salmon
2 Tablespoons coconut oil
3 Cloves garlic
Basil (fresh or dried)
Salt and pepper
2. Salt and pepper 12- 16 oz salmon (this was about 3 servings, and thus will be lunch tomorrow). Let the seasoned salmon rest on a baking tray outside of the refrigerator for 20 – 30 minutes.
Note: Generally speaking, I prefer to buy salmon with the skin on. The fat helps retain moister during cooking and ultimately peels right off once it’s baked. In fact, if you ever wind up with skin-on salmon from the sea food department, don’t even bother with any knife wielding beforehand. If you serve your salmon with a spatula, it’s unlikely the skin will even leave the pan!
3. In a sauce pan, add 2 table spoons coconut oil, 1 large shallot (minced) and 3 cloves of minced garlic. Set this on high.
4. Once these ingredients start starts to sweat, zest one lemon and also squeeze in the juice. Let this boil and bubble on medium temperature for a few minutes.
5. Reduce heat to medium-low and add 2 tablespoons of fresh chopped basil (if all you have dried basil just do 1 tablespoon). Once this cooks down, pour on top of the salmon.
6. Place baking tray into the oven and let this cook for 20 minutes.