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Pesto coconut salmon sitting on top of cauliflower rice, with a side of asparagus.

Easy Coconut And Pesto Salmon

(AIP, Paleo, Keto, Whole30, GF, DF, Nut-free, Soy-free)
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Course
Servings 4

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!