AuthorJeanne PetrucciCategoryDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

 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

Prep
1

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

2

Cut pepper into strips.

3

Juice lime.

4

Season salmon with salt and pepper.

Make
5

Melt 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.

6

To sauté pan, add onion and cook until soft.

7

Add 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.

8

Return 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.

9

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

10

Serve with extra lime wedges.

Ingredients

 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

Directions

Prep
1

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

2

Cut pepper into strips.

3

Juice lime.

4

Season salmon with salt and pepper.

Make
5

Melt 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.

6

To sauté pan, add onion and cook until soft.

7

Add 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.

8

Return 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.

9

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

10

Serve with extra lime wedges.

Coconut Lime Salmon