Coconut Lime Salmon

Servings 4 servings


  • 1 1/2 teaspoons olive oil
  • 4 6-oz. salmon fillets
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lime juice
  • 1 cup chopped green onions
  • 1 cup chopped red bell pepper
  • 2 cloves garlic minced
  • 1 medium jalapeno de-seeded and chopped
  • 1/3 cup canned full fat coconut milk
  • 1 cup chopped tomatoes


  • Heat the olive oil in a large skillet over medium-high heat.
  • Season salmon fillets with salt and pepper then place them in the skillet; cook for 2 to 3 minutes per side or until fish flakes easily when tested with a fork.
  • Pour lime juice over salmon then remove from the skillet and set aside.
  • In the same skillet, add remaining ingredients (green onions through chopped tomato); cook until mixture starts to simmer then season with salt and pepper to taste.
  • To serve, pour sauce over salmon.


LC SERVING SUGGESTION: Steamed green beans and a big green salad.
GLUTEN FREE: No changes necessary.
NUTRITION: 130 Calories; 9g Fat (58.5% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.
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