Coconut Lime Salmon
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Low Calorie
- Pescatarian
It’s finally spring!! I’ve been waiting patiently and it’s finally here! I cannot tell you how excited I am about this after the cold Dutch winter. Have I mentioned I am not a fan of cold weather? As the temperatures rise here, I’m feeling like making all sorts of light, refreshing recipes.
This recipe for coconut lime salmon is pretty much the epitome of light and refreshing for me. I love it for spring and summer because it has some of my favorite delicious flavors and isn’t too heavy. It’s also not too bad for your waistline. It’s paleo, low carb/keto, and good for Whole30! Woohoo!
You can serve these salmon fillets with any sides you’d like! My favorite way is over cucumber noodles, as pictured here! Just spiralize a couple cucumbers and top with the fillets. So easy and delicious. I don’t use any sort of dressing or sauce for the noodles, they are great with just a sprinkling of flakey sea salt and a squeeze of lime. Okay, my mouth is totally watering now. I just love this recipe and it’s fresh flavors.
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Coconut Lime Salmon
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Low Calorie
- Pescatarian
Ingredients
- 4 salmon fillets about 24-32oz/700-900g
- Juice of 2 limes
- 2 Tbsp coconut oil melted
- 2 Tbsp coconut milk
- 1 Tbsp honey
- 1 1/2 tsp sea salt
- 1/2 cup unsweetened flaked coconut
- Zest of 2 limes
- Lime wedges for serving
- Lime slices for garnish optional
Instructions
- Remove salmon from refrigeration about 20 minutes before beginning the recipe to allow it to come closer to room temperature. There is coconut oil in the marinade, so it will solidify if the salmon is too cold.
- Preheat oven to 400ºF/205ºC.
- In a shallow dish, combine the lime juice, coconut oil, coconut milk, honey, and sea salt. Mix well until the salt is dissolved.
- Place salmon fillets in the marinade. Marinate for 30 minutes, flipping halfway through.
- Line a baking sheet with parchment paper.
- Remove salmon from marinade and place on parchment paper, leaving plenty of space between fillets.
- Top the fillets with flaked coconut.
- Bake for 12-15 minutes, or until it flakes easily with a fork at the thickest part of the fillet. Adjust cook time based on the thickness of your fillets. The instructions are for a standard salmon thickness of about 1 to 1.5 inches (2.5-3.8cm).
- After cooking, top with lime zest and some flakey sea salt (if you like things a little saltier). Garnish with lime slices for a nice presentation.
- Serve with lime wedges for squeezing over the fillets.
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xx Kit
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