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5 from 9 ratings

Whole30 + Keto Coconut Tahini Salmon

This Keto Coconut Tahini Salmon Recipe is simple + healthy salmon topped with a creamy 3 ingredient sauce.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 529
Author: Natalie



  • 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