Coconut Lime Baked Salmon with Cilantro

• 4 salmon fillets (6 ounces each)
• 1/4 cup unsweetened shredded coconut
• Zest of 1 lime
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon honey or maple syrup

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil, lime juice, garlic, salt, pepper, and chili powder if using.
3. 3 Brush both sides of each salmon fillet with the lime mixture.
4. 4 Place fillets on a parchment-lined baking sheet.
5. 5 Sprinkle each fillet with lime zest and drizzle with honey or maple syrup.
6. 6 Toast shredded coconut in a small pan over medium heat until golden brown, then sprinkle over the fillets.
7. 7 Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. 8 Garnish with chopped cilantro before serving.

Equipment

• baking sheet
• parchment paper
• small bowl
• small pan

Variations

• For a spicy kick, add sliced jalapeños to the lime mixture.

Substitutions

• Use almond flour for a gluten-free option to thicken the lime mixture if desired.

Pairings

• Jasmine rice
• Steamed vegetables
• Fresh mango salsa

Nutrition

Tips

• For extra flavor, marinate the salmon in the lime mixture for 30 minutes before baking.
• Serve with a side of jasmine rice or a fresh green salad.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.

Freezing: This dish does not freeze well due to the texture of the salmon.

Serving Suggestions

• Pairs well with jasmine rice and a side of steamed asparagus.

FAQ