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Whole30 + Keto Coconut Tahini Salmon

  • Author: Natalie
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 1x




  • (4) 6-ounce wild salmon filets (I get my wild salmon from ButcherBox, which I highly recommend!)
  • 1 pound asparagus, ends trimmed off
  • 1 tablespoon olive oil
  • 1 teaspoon salt + pepper

Coconut Tahini Sauce

  • 1/4 cup organic tahini
  • 1/4 cup organic coconut milk in a can
  • zest from 1 lemon
  • juice from half a lemon (about 1 tablespoon)
  • 1/2 teaspoon salt


  1. Pat the salmon filets dry with a paper towel. Season with salt + pepper.
  2. Line a rimmed baking sheet with parchment paper for easy cleanup. Place the salmon filets + asparagus on the rimmed baking sheet. Drizzle the salmon and asparagus with olive oil, salt and pepper.
  3. Place the rimmed baking sheet in a COLD oven. Close the door. Set your oven to 350ºF, then set your timer to 25 minutes.
  4. In a small bowl, combine the tahini, coconut milk, lemon juice, lemon zest + salt. Stir to combine.
  5. To serve, top each salmon with 2 tablespoons of the coconut tahini sauce. Serve warm. I love it with some cauliflower rice.
  6. Leftovers will keep in an airtight container for at least 5 days.


Substitutions for salmon: any other cut of seafood would work! Mahi mahi, halibut, ono, cod, etc.

Substitutions for tahini: you could use any other nut butter!

Substitutions for canned coconut milk: any other non-dairy milk would work! Cashew milk, almond milk, oat milk, etc.

Substitutions for lemon: orange, lime, grapefruit

Substitutions for asparagus: any other vegetable would work, could even use frozen vegetables! If frozen vegetables, I would put on their own baking sheet so the moisture won’t seep in to the salmon.

Substitutions for olive oil: avocado oil, melted coconut oil, melted ghee