If you don’t include salmon in your diet on a regular basis, this recipe is a great way to start. And, if you are already a salmon lover, you can’t miss recipe. Really, it’s win-win for all of us. My roommate in graduate school introduced me to the loving world of salmon and since then I’ve been making the same exact recipe. So, when I found this recipe on Pinterest, I had to make.
BTW, do you follow me on Pinterest? If not, you totally should.
So, give the recipe a try. I promise you’ll like it!
1 cup unsweetened shredded coconut
Salt & pepper
3/4 cup chopped pineapple
1/4 cup chopped red onion
1/3 cup chopped red bell pepper
1/2 cup decided avocado
2 tbsp minced fresh cilantro
Zest and juice of 1/2 lime
1/8 tsp salt
Preheat oven to 450oF.
Start the recipe by pineapple-mango salsa first. Chop all of the ingredients and toss them into a medium mixing bowl. Grate and juice the lime, then combine the zest and juice, along with salt and the remaining ingredients. Toss and set aside.
Place the salmon skin-side down on a baking sheet. Brush the salmon with olive oil (or coconut oil, if you have it) and cover the salmon in the shredded coconut. Press the coconut into the filet to secure it. Top it with salt and pepper, and bake for 8-15 minutes.
Remove the fish from the baking sheet, plate, and top it with the Pineapple-Mango Salsa. Serve and enjoy!
This recipe was adapted The Health Wish.