Horseradish and Orange Salmon

Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 4 large salmon fillets
  • sea salt and freshly ground black pepper to taste
  • 1 medium orange
  • 1 teaspoon grated horseradish
  • 1 large head cauliflower cut into florets and steamed
  • 2 tablespoons full fat coconut milk


  • Preheat oven to 375 degrees.
  • Melt the coconut oil in a large skillet over medium heat. Season salmon with salt and pepper then sear in the skillet for 2 minutes per side. Transfer to a large baking dish.
  • Using a micro-plane, grate the orange rind over the salmon then sprinkle with grated horseradish.
  • Slice the orange and arrange the slices over the fish. Cover the baking dish with aluminum foil; bake for 15 to 20 minutes or until fish flakes easily when tested with a fork.
  • In a large mixer, add the steamed cauliflower, coconut milk, salt and pepper; blend until smooth and serve with salmon.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber and avocado, tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 263 Calories; 11g Fat (37.4% calories from fat); 35g Protein; 6g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 125mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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