COCONUT LIME SALMON WITH VEGETABLES

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COCONUT LIME SALMON WITH VEGETABLES

Serves 4

Course Entrees

Author Living Plate Nutrition Education and Counseling Center

Ingredients

• Ingredients

4, 6 oz. salmon filets

• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1/2 cup red onion chopped
• 1/2 red pepper cut into strips
• 2 zucchini chopped
• 1 cup vegetable broth
• 2 limes for 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• 1/2 teaspoon red chili flakes [add more for kick]
• 1/2 cup full fat coconut milk from a can
• 2 tablespoon coconut aminos or soy sauce
• 2 cups spinach leaves chopped

Instructions

Directions

1. Prep:
2. Chop onion and cilantro.
3. Cut pepper.
4. Juice lime.

Recipe Notes

Make: 1. 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. 2. To sauté pan, add onion and cook until soft. 3. 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 coconut aminos and simmer for an additional 5 minutes. 4. Return salmon to skillet and nestle into vegetables. Simmer until fillets are completely cooked through - about another 5-7 minutes. Remove from heat. 5. Add chopped spinach to skillet and cover for a few minutes until softened. 6. Serve with extra lime wedges.

Serves 4

Ingredients

• 4, 6 oz. salmon filets
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1/2 cup red onion, chopped
• 1/2 red pepper, cut into strips
• 2 zucchini, chopped
• 1 cup vegetable broth
• 2 limes, for 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• 1/2 teaspoon red chili flakes [add more for kick]
• 1/2 cup full fat coconut milk from a can
• 2 tablespoon coconut aminos or soy sauce
• 2 cups spinach leaves, chopped

Directions

Prep:

1. Chop onion and cilantro.
2. Cut pepper.
3. Juice lime.

Make:

1. 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.
2. To sauté pan, add onion and cook until soft.
3. 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 coconut aminos and simmer for an additional 5 minutes.
4. Return salmon to skillet and nestle into vegetables. Simmer until fillets are completely cooked through – about another 5-7 minutes.

Remove from heat.

5. Add chopped spinach to skillet and cover for a few minutes until softened.
6. Serve with extra lime wedges.