Coconut Lime Salmon
Servings: 4 servings
Coconut, lime and salmon are a classic combination in this quick and easy dinner, ready in 15 minutes.
- 4 salmon fillets
- 14 oz coconut milk, tinned
- 1 tablespoon fresh ginger grated
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground coriander
- 2 tablespoons avocado oil
- 4 lime slices
- 2 tablespoons fresh basil, chopped
Season the salmon fillets with the salt and pepper.
Heat the avocado oil in a large skillet on a medium heat. Sear the salmon fillets for 2 to 3 minutes each side. Remove the salmon from the pan and set aside.
Add the garlic and ginger to the skillet and cook for 2 minutes until golden.
Pour the coconut milk into the pan with the ground coriander, lime juice and zest. Stir well.
Add the salmon fillets and simmer for about 5 minutes until the salmon is tender and flaky.
Serve with lime slices and scatter fresh chopped basil on top
Makes 4 servings of one salmon fillet each.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 507kcal | Carbohydrates: 5g | Protein: 36g | Fat: 39g | Fiber: 1g