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