1Chop red onion, cilantro, zucchini, and spinach leaves.
2Cut pepper into strips.
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.
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