If you’re bored of ho-hum grilled fish, this easy coconut-crusted salmon recipe is just what your tastebuds are craving.

Heart-healthy salmon gets coated in shredded coconut and baked, helping to keep the fish juicy inside and crispy on the outside. And since this is a one pan meal, cleanup is minimal!

These coconut-crusted salmon fillets are super simple to make and come together in just 35 minutes. Start by brushing the top of the fillets with a bit of coconut oil and baking them for five minutes.

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Meanwhile, combine the shredded coconut with dried garlic, parsley, and salt to make the crust. Remove the salmon from the oven, brush the tops with more coconut oil, and press the coconut mixture on top to form the crust.

Drizzle more coconut oil over the top and bake for 15 more minutes, or until the salmon is cooked and the crust is golden brown.

For a light and healthy meal, serve the coconut-crusted salmon with fresh salad greens tossed with salt and olive oil.

Tip: You can adjust the seasonings of the coconut crust with other types of dried herbs, such as rosemary or thyme. Either way, the fillets are going to taste amazing!

Felicia Lim

Easy Baked Coconut-Crusted Salmon

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Total time:35 mins

Cook Time:30 mins 30 minutes

Prep Time: 5 mins 5 minutes

Serves:2

Easy Baked Coconut-Crusted Salmon

Recipe by: Felicia Lim

If you’re bored of ho-hum grilled salmon, this easy recipe is just what your tastebuds are craving.

Tools

• Baking pan
• Cooking brush
• Mixing bowl

Ingredients

• 2 salmon fillets (around ½ pound each)
• 1 T melted coconut oil, divided, for greasing and brushing
• 1/2 cup unsweetened shredded coconut
• 2 T dried garlic-parsley mix
• Salt to taste

Instructions

• Preheat the oven to 350°F and grease the baking pan with coconut oil.
• Place salmon fillets skin-side-down on the prepared baking pan and brush the tops with coconut oil. Let the fillets cook for 5 minutes.
• As the fish bakes, combine the unsweetened shredded coconut, dried garlic-parsley mixture, and salt. Mix well until the ingredients are evenly distributed.
• Remove the salmon from the oven, brush the tops with more coconut oil, and press the shredded coconut mixture on top of the fillets with the back of a spoon.
• Drizzle coconut oil over the coconut crust and return the salmon to the oven for 15 more minutes, until the fillets are cooked through and the coconut crust is golden-brown.
• Serve the coconut-crusted salmon with fresh salad greens seasoned with salt and olive oil.

Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)

(You’ll Also Love: 17 Light, Healthy Baked Fish Recipes)