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Natural Awakenings Central New Jersey

Recipe: Coconut Lime Salmon with Vegetables

Feb 01, 2017 04:37PM


4 6 oz. salmon filets 1/4 teaspoon sea salt 1/4 teaspoon black pepper 1 tablespoon coconut oil 1/2 cup red onion, chopped 1/2 red pepper, cut into strips 2 zucchini, chopped 1 cup vegetable broth 2 limes, for 2 tablespoons lime juice 1/4 cup chopped cilantro 1/2 teaspoon red chili flakes [add more for kick] 1/2 cup full fat coconut milk from a can 2 tablespoon coconut aminos or soy sauce 2 cups spinach leaves, chopped


  1. Chop onion and cilantro.
  2. Cut pepper.
  3. Juice lime.
  1. Melt coconut oil in a large skillet over medium-high heat. Add salmon filets skin side up and sear filets until they remove easily from the skillet, about 5 minutes. Remove from skillet.
  2. To sauté pan, add onion and cook until soft.
  3. Add pepper, zucchini, broth, lime juice, cilantro, and chili flakes to skillet and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add coconut milk and coconut aminos and simmer for an additional 5 minutes.
  4. Return salmon to skillet and nestle into vegetables. Simmer until fillets are completely cooked through - about another 5-7 minutes. Remove from heat.
  5. Add chopped spinach to skillet and cover for a few minutes until softened.
  6. Serve with extra lime wedges.
Recipe courtesy Living Plate Nutrition Education and Counseling Center.
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