Turn this dish in to a high protein/low carb salad by serving the salmon (skin removed) atop a bed of fresh baby spinach with a splash of raspberry vinegar.
(modification of recipe originally from Travis Lofland)
Serves 4
- ¼ cup unsweetened grated coconut
- 2 tablespoons cilantro, chopped (substitute parsley if you are not a cilantro fan)
- 1 tablespoon jalapeno, finely chopped
- 1 tablespoon fresh lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 4 (6 ounce) salmon fillets with skin on, about 1 inch thick
Preheat oven to 425 degrees.
In a small bowl, combine first four ingredients (coconut through lime juice). In a separate small bowl, combine the cumin, salt and pepper.
Place salmon fillets on foil lined baking sheet. Season salmon with the cumin spice mix. Bake for 14 minutes. Remove baking sheet from oven and top salmon fillets with the coconut mixture. Turn oven broiler on. Broil salmon for 1-2 minutes to toast coconut mixture.
Nutritional Info/Serving: Calories 346, Fat 21 g, Protein 35 g, Carbs 2 g
21 Day Fix Container Equivalents/Serving: 1.5 Red, 0.5 Blue
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