• Salmon With Coconut Cream Sauce

    Salmon with coconut cream

    An indulgent salmon dish minus the saturated fat and calories


    • 500 grams salmon fillets
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 2 teaspoons coconut oil
    • 1 large spring onion, diced
    • 3 cloves garlic, minced
    • zest of 1 lemon
    • juice of 1 lemon
    • 1/2 cup full fat coconut milk
    • 2 tablespoons fresh basil, chopped


    1. Preheat oven to 180 degrees Celsius
    2. Place salmon pieces in a shallow baking dish and sprinkle both sides with salt and pepper. Set aside in refrigerator
    3. In a medium saucepan over a medium heat, add coconut oil, garlic and spring onions. Sauté until garlic and onions soften
    4. Add lemon zest, lemon juice and coconut milk. Bring to the boil
    5. Reduce heat to a simmer and add the basil
    6. When sauce is slightly reduced, pour over salmon and bake in oven uncovered for 15 – 20 minutes or until your liking