Salmon with Coconut Cream Sauce

Source: www.paleoplan.com
Course: Dinner
Preperation time: 10min
Cooking Time: 40min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 cup Coconut Milk 0 0 0 0 0 0 0 0
3 Fresh Garlic Clove, Minced 0 0 0 0 0 0 0 0
1 Pound Salmon 0 0 0 0 0 0 0 0
1 Fresh Lemon Zest 0 0 0 0 0 0 0 0
1 Fresh Lemon Juice 0 0 0 0 0 0 0 0
2 Teaspoon(s) Coconut Oil(s) 0 0 0 0 0 0 0 0
1 Fresh Shallot(s), Diced 0 0 0 0 0 0 0 0
2 Tablespoon(s) Fresh Basil, Chopped 0 0 0 0 0 0 0 0
1/4 Teaspoon Black Pepper 0 0 0 0 0 0 0 0
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
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Instructions

  1. Preheat oven to 350℉.
  2. Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
  3. Heat a medium sauté pan over medium heat.  When pan is hot, add coconut oil, garlic and shallots.  Sauté until garlic and shallots soften, about 3-5 minutes.
  4. Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
  5. Reduce heat and add basil.
  6. Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.
Visit www.paleoplan.com for the full instructions.

Notes


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