In a large skillet over medium heat, heat coconut oil. To the skillet add the next 4 ingredients (shallots through cilantro). Cook for 5 to 10 minutes, until vegetables are tender.
Rub salmon filets with olive oil and sea salt and freshly ground black pepper to taste.
On large individual sheets of aluminum foil, place each salmon and top with lemon slices. Cover salmon with a second sheet of foil and fold edges shut.
Place salmon packets on grill and cook for 5 to 10 minutes, until fish flakes easily with a fork. Serve with vegetables.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette (In a large bowl, toss together torn lettuce (not iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch or dried basil and dried oregano; drizzle over salad.)NUTRITION: 271 Calories; 12g Fat (38.7% calories from fat); 35g Protein; 7g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.