We love salmon here so we’re always looking for different ways to enjoy it … And this simple, low mess way was a huge success!
Hope you like it as much as we did!
- 2 fillets de-boned salmon (ours were roughly 140g ea)
- 2 tbsp coconut aminos
- 1 tsp garlic olive oil
- 1 tsp red Thai paste
- 1 small lime
- 1/2 tsp sunflower seed butter (or peanut butter)
- 2 tsp coconut cream
Preheat oven to 180C.
Lay salmon, skin side down on foil sheet.
Mix together the aminos, oil, thai paste and the finely grate zest and juice from the lime.
Spoon over the salmon and then close up the foil making sealed packets around the salmon.
Place in the oven and cook for 15-20mins or until just cooked through (thickness of the fillets will impact the cooking time).
Remove from oven and pour juices from foil packets into a small bowl, add to the hot juices the seed butter and coconut cream. Stir well, until smooth and well combined.
Serve the salmon with steamed veg of choice, drizzled with the creamy sauce.