Lunch or Dinner

Caribbean Salmon with Coconut Cream Sauce

Caribbean Salmon with Coconut Cream Sauce

Makes: 2 servings
Each serving contains: 2 Protein, 0 Carbohydrates, 0 Vegetables, 1 Fat

Ingredients:
  • 2 (6oz) Salmon Filets
  • 3 1/2 Tbsp Plain Greek Yogurt
  • 2 tsp GOLO Jamaican Jerk Seasoning
  • 2 Tbsp Organic Cream of Coconut
  • 1/2 tsp Grated Lime Zest
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Shredded Coconut
Directions:
  1. Preheat oven to 350°.
  2. Place Salmon in a baking dish and spread 1 1/2 Tbsp Greek Yogurt over top the filets. Sprinkle with Jerk Seasoning.
  3. Bake Salmon for about 18-20 minutes, or until it begins to flake.
  4. While the Salmon is cooking, in a saucepan combine 2 Tbsp Greek Yogurt, Cream of Coconut, Lime Zest and Lime Juice. Stir over medium-low heat. Do not boil.
  5. When Salmon is done spread sauce over top and divide the Coconut Flakes over each filet.

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