Coconut Lime Seared Salmon





Yield 2 Fillets


For the coconut lime sauce:

For the salmon:


Step#1:  Make the sauce: Stir together all of the sauce ingredients in a large bowl. Set aside.

Step #2:  Make the salmon: Combine roughly two-thirds of the sauce and the salmon in a leak-proof bag and refrigerate for at least 30 minutes to allow the flavors to meld. Reserve the remaining sauce.

Step #3:  In a skillet over high heat, warm the coconut oil. Add the salmon fillets to the pan and cook for 2 to 3 minutes on each side. Poke a fork in to make sure it looks cooked through.  Remove from the heat and transfer the fillets to a platter.

Step #4:  Drizzle the remaining coconut lime sauce over the salmon fillets. Sprinkle the dill, ginger, lemon zest, salt, and pepper over the fillets and serve hot garnished with the lime wedges and coconut shreds.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Main Course

Nutrition Facts

Serving Size 1 fillet

Amount Per Serving

Calories 710

% Daily Value

Total Fat 58 g


Total Carbohydrates 7 g


Dietary Fiber 1 g


Sugars 1 g

Protein 39 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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