Instructions

Preheat your cast iron skillet over medium heat.

Pat the salmon filets dry with a paper towel. Season with salt + pepper.

In a small bowl, combine the tahini, coconut milk, lemon juice, lemon zest + salt. Stir to combine.

When the skillet is warm, add the coconut oil and sear the salmon skin side DOWN for 5 minutes. Do not move the salmon around so the skin gets crispy.

Flip the salmon, and cook for 1 or 2 more minutes until the salmon has an internal temperature of 120ºF. Remove the salmon and rest it for 2 minutes skin side UP so the skin stays crispy.

To serve, top each salmon with 2 tablespoons of the coconut tahini sauce. Serve warm. I love it with some roasted asparagus and cauliflower rice.

Leftovers will keep in an airtight container for at least 5 days.