By Ana Maria Salaverry, community health worker
Recipe of the Month: Coconut Salmon with Asparagus
This creamy dish is easy to prepare and makes a delicious dinner. Serve with steamed rice to make a complete meal.
1 lb salmon fillet
1/2 lb asparagus
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 tsp coconut oil
½ cup diced onion
3 cloves garlic, minced
1/2 cup canned coconut milk
zest of one lemon
2 tbs fresh basil or parsley
Preheat oven to 375 F. Sprinkle salt and pepper on both sides of the salmon and place it in a baking dish. Add the asparagus and set the pan aside.
Pour coconut oil into a pan and heat on medium heat on the stove. Add the garlic and onions and stir until the vegetables are soft. Add the remaining ingredients and bring it to a low boil.
Pour the liquid over the salmon and asparagus. Bake for 15 minutes in the oven, uncovered. Serve immediately and enjoy!
Tip: Choose salmon that has been caught in the wild for freshest flavor.