Whole30 + Keto Coconut Tahini Salmon
This Keto Coconut Tahini Salmon Recipe is simple + healthy salmon topped with a creamy 3 ingredient sauce.
- 4 6-ounce wild salmon filets
- 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
Pat the salmon filets dry with a paper towel. Season with salt + pepper.
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.
Place the rimmed baking sheet in a COLD oven. Close the door. Set your oven to 350ºF, then set your timer to 25 minutes.
In a small bowl, combine the tahini, coconut milk, lemon juice, lemon zest + salt. Stir to combine.
To serve, top each salmon with 2 tablespoons of the coconut tahini sauce. Serve warm. I love it with some cauliflower rice.
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
Calories: 529 | Total Carbs: 4.7g | Protein: 68.5g | Fat: 27.4g | Fiber: 1.9g | Net Carbs: 3g