Something that I love about salmon is that it can be so easy to prepare and cook. It also packs a nutritional punch. This coconut pesto salmon is so easy to make, and it uses my easy Power Greens Pesto sauce. I have a feeling you’ll like this recipe as much as I do and will add it to your dinner rotation.
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Let’s get cooking!
The steps:
- First, start with preheating your oven to 400F (204C)
- Next, to make the pesto, all you have to do is add all of the pesto ingredients to a small blender and blend until mostly smooth. I used this mini magic bullet, which I love for making sauces. You can probably make it work in a large blender, but you will most likely have to pause and scrape things around here and there.
- Now that your pesto is complete, you’re going to use it to cover your salmon. Lay you salmon on a parchment paper lined baking sheet, and then spoon and spread pesto on each filet. You can be pretty generous, but you don’t want it running off the fish and all over the pan.
- Each filet of salmon is going to get a topping of unsweetened coconut shreds. I don’t measure this, but I estimate that each piece gets about 3 tablespoons of coconut. Be generous here as well.
- Place the baking sheet with the salmon in the oven, and bake for about 12-15 minutes. You want your salmon to flake easily when you pull the edge with a fork.
- While the salmon is baking you can prep your sides and anything else you will serve with it. I like to make cauliflower rice by sautéing it in a pan with a little oil and seasoning with salt and pepper. Steamed asparagus is a great side to have with this dish, and I have a superb recipe for it, click here.
- Once your salmon is done baking, pull it out of the oven and serve over cauliflower rice (optional) and steamed veggies (optional).
Substitutions:
- You can sub your favorite flimsy greens for power greens. I’ve only used power greens and spring mix, but spinach or swiss chard should work as well.
- Avocado oil can be subbed for extra virgin olive oil.
Recommended kitchen items:
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- Magic Bullet Mini. This is a great little blender for sauces or a smoothie when you’re out of town.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Easy Coconut And Pesto Salmon
(AIP, Paleo, Keto, Whole30, GF, DF, Nut-free, Soy-free)
Ingredients
- 4 fillet wild caught salmon
- 1 cup unsweetened coconut shreds
Power Greens Pesto
- 2 cups power greens or super greens, spring mix, etc.
- 1½ cups basil leaves
- 2 cloves garlic
- 2 Tbsp unsweetened coconut shreds optional
- 1 tsp nutritional yeast optional
- ½ lemon juiced
- ⅓ cup extra virgin olive oil
- ¼ tsp sea salt
For serving
- cauliflower rice optional
- steamed asparagus optional
Instructions
- Preheat your oven to 400F (204C).
- Add all pesto ingredients to a small blender and pulse/blend until mostly smooth, but still a little chunky.
- Lay parchment paper on a baking sheet, and lay your salmon on the paper.
- Generously top your salmon with the pesto sauce, diving evenly between the pieces of fish.
- Generously top each piece of salmon with coconut shreds.
- Bake the salmon in your oven for about 12-15 minutes, or until it flakes easily with a fork.
- Serve over cauliflower rice (or your favorite grain) and with a veggie side, like steamed asparagus. Enjoy!
