- 1.5 – 2 lbs. wild salmon
- 1/4 tsp. sea salt
- 1 small lemon, juiced
- 1 – 2 tsp. tandoori seasoning
- 1/2 cup coconut milk
Preheat oven to 400 degrees F. Take out a small enough baking dish to just fit the salmon. You will want it small so the coconut milk can surround the salmon while cooking. Place a little coconut oil on the bottom of the baking dish. Rinse the salmon and place it skin-side down into your baking dish. Sprinkle salt and lemon juice over the salmon, and then evenly scatter the tandoori seasoning over the fillet. Lastly, pour the coconut milk over the salmon. Bake for about 10 min per inch of thickness of your fillet: sockeye needs about 8 min, cook Coho for about 12 to 15 min, and king usually takes about 20 to 25 min. The fish will continue to cook once it is out of the oven.
Add a green salad and or 1/2 sweet potato.