By Jenn Bruer

Ingredients
1 cup shredded (medium or fine) unsweetened coconut flakes
1 tbsp coconut sugar
1/2 tsp garlic powder
1/2 tsp chilli powder
Salt and pepper to taste
Salmon fillets (the crust is good for about 4 fillets so adjust accordingly)
1 tbsp coconut oil or ghee

Optional: cranberry sauce

Directions

1. Preheat oven to 375
2. Grease a parchment lined baking pan with coconut oil or ghee
3. Place the first 4 ingredients in a shallow dish and stir it up evenly
4. Dip salmon fillets in the mixture to coat evenly all sides
5. Place on the pan and cook in hot oven for 15 minutes or until salmon is fully cooked
6. Serve over a bed of vegetables and topped with fresh cranberry sauce