[wpurp-searchable-recipe]Coconut Salmon and Asparagus – – salmon fillets (cubed), coconut oil, Sea salt and freshly ground black pepper to taste, chili powder, garlic clove (minced), white button mushrooms (sliced), bunches asparagus (trimmed), canned full fat coconut milk, In a large bowl, add salmon, 1 tablespoon coconut oil, salt and pepper, chili powder, and garlic; mix well and set aside.; In a large skillet, over MEDIUM-HIGH heat, add salmon and cook for 5-7 minutes, until golden brown. Remove from heat.; In a large pan, over MEDIUM-HIGH heat, add remaining coconut oil and when hot, add mushrooms and asparagus and saute until cooked through. Add coconut milk and browned salmon to pan, and stir. Cook for 5 minutes. Remove and serve warm.; – – Dinner – Hot Melt Diet – Hot Melt Diet – Vol. 2[/wpurp-searchable-recipe]
