Rub salmon fillets with olive oil, salt, pepper and lemon juice then place them in a large baking dish.
Bake for 15 minutes or until fish flakes easily when tested with a fork.
Melt the coconut oil in a large skillet over medium heat. Add next 5 ingredients (onion through gingerroot); cook and stir for 10 minutes or until tender.
Transfer mixture to a blender; process until smooth then return to the skillet. Gradually add the broth; cook and stir for 5 minutes or until hot.
Serve with salmon.
Notes
SERVING SUGGESTION: Arugula and Radish Salad – In a large bowl, toss together arugula and thinly sliced radishes. In a small bowl, whisk together some Dijon mustard, lemon juice, extra virgin olive oil, salt and pepper; drizzle mixture over salad and toss well. NUTRITION: 434 Calories; 17g Fat (34.7% calories from fat); 47g Protein; 24g Carbohydrate; 6g Dietary Fiber; 88mg Cholesterol; 671mg Sodium. Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.