• Baked Salmon With Coconut Cream Sauce



    • 500 gram salmon fillets
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 2 teaspoons coconut butter
    • 3 cloves garlic, minced
    • 2 spring onions, chopped
    • juice and zest from 1 lemon
    • 1/2 cup full fat coconut cream
    • 2 tablespoons fresh basil, chopped


    1. Pre heat oven to 180 degrees Celsius
    2. Place salmon in a shallow baking dish and season with salt and pepper
    3. Heat coconut oil in a fry pan over a medium heat. Add garlic and spring onions. Saute until tender and fragrant
    4. Add lemon zest, lemon juice and coconut milk. Stir to combine
    5. Bring to a low boil. Remove from heat and stir in basil
    6. Pour mixture over salmon and bake uncovered for 15-20 minutes or until salmon flakes easily with a fork