Wild Salmon - 1 pound
Sea Salt - 1/4 tsp
Freshly Ground Black Pepper - 1/4 tsp
Coconut oil - 2 tsp
Fresh Garlic - 3 cloves minced
Lemon - 1, juice and zest (use less if you don't like a really lemony taste.
Unsweetened Full Fat Coconut Milk - 1/2 cup
Fesh Basil - 2 Tbsp, chopped
Lemon Mint Leaves - 1 tbsp, chopped
Preparation:
1. Preheat oven to 375 F
2. Place salmon in shallow baking dish and season with salt and pepper.
3. Head coconut oil in medium sauce pan over medium head. Add garlic and saute until tender and fragrant, 3-5 minutes. NOTE: keep it at a medium heat so it doesn't burn.
4. Add lemon zest, lemon juice, and coconut milk, stirring to combine.
5. Bring to a low boil, then remove from head and stir in basil and other herb leaves.
6. Pour mixture over salmon. Bake, uncovered, for 10-20 minutes, or until salmon flakes easily with a fork. I usually do about 16 minutes.
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