Oven-Baked Coconut-Crusted Salmon

This year I am determined to be the healthiest I have ever been.I am constantly in search of amazing recipes that will help me continue my Paleo lifestyle. I have failed at past healthy eating quests because I got bored with my food choices.

This recipe is a little experiment I tried on my family last night. let me tell you, not only did this turn out to be an amazing hit at the dinner table but it is also surprisingly healthy. This healthy yet delicious recipe blends together two super foods: coconut and salmon.
The health benefits of salmon range from heart and muscle strengthening to decreasing disease risks. Many studies have shown that eating fatty acid rich salmon can help you live a longer and healthier life.

Coconut also contains healthy fats as well as fiber and iron. Commercial coconut products include coconut milk, coconut water, shredded coconut and coconut meat. Many cultures use coconut in some form or another. For example, coconut milk is used in many Asian dishes. So while many people associate shredded coconut with desserts, it can also be used on fish, meats, and poultry to create a delectable main dish.

Ingredients:

• 4 3-ounce boneless, skinless Salmon filets
• 2 Tbsp Fresh lemon juice
• 1 cup unsweetened shredded coconut
• 1 egg
• 2 Tbsp coconut milk
• Salt and black pepper, to taste

Directions:

1. Preheat the oven to 400 F. Spray a baking sheet with olive or coconut oil cooking spray.

2. Place the shredded coconut in a small bowl, and set aside.

3. In another bowl, whisk together the egg with the coconut milk until well mixed.

4. Rise the salmon in cold water. Squeeze the lemon juice onthe front and back of each filet and set aside.

3. Dip each salmon filet in the egg wash, then roll in the coconut until completely coated.

4. Place the salmon baking sheet and bake for about 15 minutes, or until browned on the outside and completely cooked in the middle.

5. Serve immediately, seasoning with salt and black pepper to taste.