Crusted salmon with mango salsa

By Babybird

Mar 16, 2024
Replies 0

AIP Coconut Crusted Salmon with Mango Salsa

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INGREDIENTS

Crusted Salmon

2-4 Wild-caught salmon fillets
1 cup Shredded coconut
¼ cup Arrowroot flour
1 tsp Ground turmeric
2 tbsp Coconut oil, melted

Tropical Mango Salsa

1 Mango, diced
½ cup Cucumber, diced
¼ cup Red onion, diced
¼ cup Fresh Coriander
2 tbsp Lime juice
1 tbsp Extra-virgin olive oil
½ tsp Fresh ginger, grated
Pinch of sea salt

NUTRITION

Calories: 312kcal Carbohydrates: 23g Protein: 2g Fat: 26g Saturated Fat: 20g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 11mg
Potassium: 279mg Fiber: 5g Sugar: 10g Vitamin A: 643IU
Vitamin C: 23mg
Calcium: 22mg Iron: 1mg

INSTRUCTIONS

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Dip salmon fillets in melted coconut oil, then dredge in a mixture of shredded coconut, arrowroot flour, ground turmeric, and sea salt.
Place coated salmon fillets on the baking sheet. Bake for 12-15 minutes until cooked through and the crust is golden brown.
Mix diced mango, cucumber, red onion, coriander, lime juice, olive oil, ginger, and sea salt to make the Tropical Mango Salsa.
Serve the Coconut Crusted Salmon with a generous scoop of Salsa! Enjoy!

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