Salmon with Coconut Lime Sauce

This week my little guy asked if we could have salmon for dinner, and since he rarely makes requests that don’t involve mac n cheese or pb&j’s, I jumped at the chance to make it! My instinct was to default to my mothers classic lemon and butter recipe–but I decided to get out of my cooking comfort zone and try something a little bolder and more creative–and came up with this coconut lime recipe. It was sweet and salty and citrusy, and probably the best salmon I have ever made! I am absolutely in love with this recipe, AND so were my whole family! It’s so rare to find a recipe that both my husband and I and my kids all love–so this is definitely one I will be keeping close by! It’s healthy, quick, easy, elegant and delicious! I wanted to serve it up with some rice–but I forgot to put it on in time, so I defaulted to my favorite orzo recipe. I also decided to serve some delicious parmesan asparagus fries with them– {recipe to come!} Let me know in the comments some of your favorite things to serve with salmon! I hope you guys love this recipe as much as my family does!

{for the sauce}
1 Tbsp coconut oil
3 cloves garlic, minced
1/2 tsp ground ginger
rind & juice of 1 lime
kosher salt, freshly ground black pepper
1/2 cup coconut milk
1/2 cup heavy whipping cream
{for the salmon}
1 salmon filet
3 Tbsp coconut oil
olive oil
2 limes
kosher salt & freshly ground black pepper

{For the sauce} Melt the coconut oil in a pan over medium high heat, add the garlic and sauté until fragrant (2-3 minutes). Add the rind of the lime, ground ginger, salt and pepper and continue to cook for another 2-3 minutes. Add the coconut milk, simmer for 4-5 minutes, then add the lime juice and heavy whipping cream. Add sweetened coconut flakes if desired. Taste and add more salt/lime juice.

For the salmon: Place on a parchment/foil-lined baking tray. Season generously with kosher salt and pepper, then drizzle with olive oil. Place the coconut oil and layers of lime juice on top. Squeeze the juice of the other lime juice on the salmon, then place in a cold, un-preheated oven. Set to 400degF, and set a timer for 25 minutes. It should come out perfect–flaky and moist and cooked through.

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