contains animal productscontains fish

Ingredients
for
servings

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For the salmon
1½ lb Atlantic Salmon, Kelts, Black, fish, raw, fillet
contains animal productscontains fish
½ tsp Salt, Kosher salt, table salt
1 tbsp Coconut Oil
For the sauce
1 tbsp Coconut Oil
¼ cup Onions, white or yellow, raw, chopped
2  (ea. 0.11 oz) Garlic, raw
1 tbsp Ginger, peeled, raw
1⅔ cups 1 tsp Coconut Milk, canned
1 tbsp Lime juice, fresh cold-pressed
½ tsp Salt, Kosher salt, table salt
2 tbsp Basil, fresh leaves

Preparation

  1. Serving size: one piece of salmon (about 6 oz or 170 g raw), plus some cream sauce (about 2/5 cup or 100 ml)

    The salmon

  1. Wash and pat dry the salmon. Cut it into portions, about 6 oz or 170 g each.
  2. Season the salmon fillets with some salt.
  3. In a large pan, heat the coconut oil over medium-high heat.
  4. Add the salmon with the skin side down and let it cook without moving it around until the skin is crisp and the salmon is mostly cooked, about 5 to 7 minutes depending on the thickness of the fillet. About 2/3 to 3/4 of the salmon should have changed in color.
  5. Flip the salmon and let it cook until it is done, about a minute or two.
  6. Remove the salmon from the pan and set it aside.
  7. The sauce

  8. Reduce the heat to medium and add the coconut oil to the same pan.
  9. Saute the chopped onion until it turns translucent, about 3 minutes.
  10. Add the minced garlic and grated ginger and cook for another minute, stirring throughout to ensure the garlic does not burn.
  11. Stir in the coconut milk and bring it to a simmer.
  12. Let cook until the sauce thickens, about 8 minutes.
  13. Remove the pan from the heat.
  14. Stir in the lime juice and season to taste.
  15. Return the salmon to the pan and let reheat for a minute or two.
  16. Serve garnished with some freshly sliced basil and optionally some thinly sliced chili.
  17. Enjoy, for example with a side of rice, potatoes or pasta. Low-carb alternatives include vegetables, a salad or cauliflower rice.
  18. Meal Prep Tip

  19. You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. Gently reheat in the microwave or on the stovetop. If possible, add the lime juice only after reheating.

Nutrition Facts
for
serving

  • Calorie count
    498 kcal
  • % of calories by macros
    Fat67.9 %338 kcal38 g
    Net Carbs3.4 %17 kcal4.4 g
    Dietary Fiber0.2 %1 kcal0.3 g
    Protein28.5 %142 kcal36 g
  • Approx. WW SmartPoints™
    13.9
  • Cholesterol 93.6 mg
  • Sodium 676.6 mg
  • Fat 37.9 g
    • Saturated Fat 25.3 g
    • Trans Fat 0 g
  • Carbohydrates 4.7 g
    • Dietary Fiber 0.3 g
    • Total Sugars 1.5 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 35.9 g
  • Calcium 45.1 mg
  • Iron 4.6 mg
  • Magnesium 96 mg
  • Potassium 1076.8 mg
  • Zinc 1.7 mg
  • Vitamin A (Retinol Equivalents) 22.5 mcg
  • Vitamin B12 5.4 mcg
  • Vitamin C 3.5 mg
  • Folate 58.9 mcg
    • Folic Acid 0 mcg