Prep Time | 20 minutes |
Cook Time | 15 minutes |
Servings |
people
|
Ingredients
- 2 tablespoons tasted shredded coconut
- 1/4 cup diced red onion
- 1 large tomato chopped
- 1 teaspoon cayenne pepper
- 1/4 cup basil leaves sliced
- 1 lime juiced
- 2 tablespoons extra virgin olive oil
- 4 (4 ounce) Wild salmon fillets
- 2 tablespoons ghee or avocado oil
- 2 teaspoons sea salt
- 2 tablespoons coriander
- 1 small head of cauliflower, leaves trimmed
- 1 red or orange bell pepper
- 10 asparagus spears, woody ends trimmed cut into thirds
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees.
- First prepare the salsa by combining the tomato, coconut, red onion, basil, cayenne, lime juice, and olive oil in a medium bowl. Still well to combine, then set aside. This can be made one day in advance.
- Place the salmon fillets in a baking dish, skin side down. Coat with 2 teaspoons of ghee or avocado oil, 1 teaspoon sea salt, and the coriander. Place in oven and bake, 10-12 minutes.
- Using a paring knife, cut the cauliflower florets away from the core, then discard the core. Cut the florets into even pieces, then put them into a food processor. Pulse 3-second increments until broken up into small pieces.
- In a large skillet over medium heat, warm remaining ghee or oil until melted and shimmering. Add the cauliflower, pepper, and asparagus, stirring well to combine. Continue to cook, stirring occasionally for 5-6 minutes, before seasoning with the remaining teaspoons of sea salt.
- Divide the vegetables mixture amongst four plates then top with each salmon fillet. Scoop some of the salsa over each piece of fish and serve.
Share this Recipe