Coconut maple salmon
You ever have one of those days where you want to eat something delicious, but don’t really want to put forward much effort? Then this is the perfect recipe for you. I made this recipe up about a year ago when I was tired of making salmon the way I always do…with olive oil and some salt and pepper. The combination of sweetness of the coconut oil and maple syrup combined with the tartness of the lemon is perfection. Plus, this recipe is so simple a 5 year old could make it.
For the coconut maple salmon, you will need
– 1 lb of salmon, cut into two pieces
– 1/2 cup of melted coconut oil
– 1/4 cup of organic maple syrup
– 2 lemons (1 for juicing, 1 for decoration)
– sea salt and pepper to taste
To make the coconut maple salmon:
Preheat your oven to 350°F. Rinse the salmon under cold water and pat dry with a paper towel. Cut the salmon into two pieces and place in a deep pyrex dish lined with aluminum foil (it’s makes cleanup easier). It’s very important that you don’t put the salmon on a baking sheet because it’s flat and you want the salmon to absorb the liquids. Pour the maple syrup and melted coconut oil on top of the salmon…don’t worry if the coconut oil solidifies, it’s normal. Next squeeze the juice of 1 lemon over the salmon. Add sea salt and pepper to taste. Cut thin slices of the other lemon and place on top of the pieces of salmon. Place the dish in the oven and bake for 25 minutes. The salmon will be done once it’s flaky and a nice light pink color.
I recommend eating this with something green, like broccoli or sauteed spinach prepared your favorite way.