Creamy Coconut Lime Salmon
Pan-seared salmon fillets in a creamy citrus coconut sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 4 Salmon Fillets
- 1 Tbsp Coconut Oil
- 1 Medium Shallot finely chopped
- 3-4 Garlic Cloves minced
- 1 Cup Full-fat Canned Coconut Milk
- 1 Tsp Dried Oregano
- ¼ Cup Fresh Lime Juice
- 1 Tbsp Lime Zest
- 1 Tbsp Cornstarch
- Salt and pepper, to taste
- Fresh chopped cilantro, to garnish
- Extra lime slices to garnish
Season the salmon with salt and pepper on all sides.
Heat coconut oil in a large non-stick pan over medium heat. Pan sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point as we will continue to cook it later into the sauce. Set aside on a plate
Add in the shallot and garlic, and cook for 3-4 minutes, until softens. Meanwhile, in a small bowl, whisk the coconut milk, oregano, lime juice, zest, and cornstarch, until well combined.
Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste.
Once simmering, return the salmon to the pan, and continue to cook until cooked through and the sauce has thickened.
Take it off the heat and sprinkle with fresh chopped cilantro and lime slices. Serve while hot and enjoy!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 429kcal | Carbohydrates: 9g | Protein: 36g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 86mg | Potassium: 1038mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 7.8mg | Calcium: 38mg | Iron: 2.5mg