Coconut Lime Salmon


July 11, 2019

  • Yields: Serves 4


4 (6 oz.) salmon fillets

1/4 tsp salt

1/4 tsp pepper

1 Tbs coconut oil

1/2 cup red onion, chopped

1/2 red pepper, cut into strips

1 zucchini, chopped

1 cup vegetable broth

2 limes for 2 tablespoons lime juice

1/4 cup cilantro, fresh, chopped

1/2 tsp red chili flakes

1/2 cup full fat coconut milk, from a can

2 Tbs soy sauce

2 cup spinach, chopped



1Chop red onion, cilantro, zucchini, and spinach leaves.

2Cut pepper into strips.

3Juice lime.

4Season salmon with salt and pepper.


1Melt coconut oil in a large skillet over medium-high heat. Add salmon filets skin side up and sear filets until they remove easily from the skillet, about 5 minutes. Remove from skillet.

2To sauté pan, add onion and cook until soft.

3Add pepper, zucchini, broth, lime juice, cilantro, and chili flakes to skillet and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add coconut milk and soy sauce and simmer for an additional 5 minutes.

4Return salmon to skillet, skin side down, and nestle into vegetables. Simmer until fillets are completely cooked through - about another 5-7 minutes. Remove from heat.

5Add chopped spinach to skillet and cover for a few minutes until softened.

6Serve with extra lime wedges.

Recent Posts

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Living Plate