🥥🐟 Coconut Lime Salmon with Avocado Mango Salsa

🍽️ Servings

Serves 2–4

🕒 Total Time

Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes

🌿 Ingredients

For the Salmon

• 4 salmon fillets (about 6 oz each)

• Salt & black pepper, to taste

• 2 tbsp olive oil or coconut oil

• Zest and juice of 1 lime

• 2 cloves garlic, minced

• 1 tsp grated ginger

• ½ tsp chili flakes (optional, for a hint of spice)

For the Coconut Lime Sauce

• 1 cup canned coconut milk (full-fat for richness)

• 1 tbsp lime juice (plus extra for taste)

• 1 tsp honey or brown sugar

• 1 tbsp chopped cilantro

• Salt, to taste

For the Avocado Mango Salsa

• 1 ripe mango, diced

• 1 ripe avocado, diced

• 2 tbsp red onion, finely chopped

• 1 tbsp fresh cilantro, chopped

• Juice of ½ lime

• Salt, to taste

👩‍🍳 Instructions

1. Prepare the Salsa

1. In a bowl, combine mango, avocado, red onion, cilantro, lime juice, and salt.

2. Toss gently and set aside (chill if desired).

2. Sear the Salmon

1. Pat salmon dry and season both sides with salt, pepper, and lime zest.

2. Heat oil in a large skillet over medium-high heat.

3. Add salmon, skin-side down if applicable.

4. Cook 4–5 minutes per side until golden and just cooked through.

5. Remove and set aside on a plate.

3. Make the Coconut Lime Sauce

1. In the same pan, reduce heat to medium.

2. Add minced garlic and ginger; sauté 30 seconds.

3. Pour in coconut milk, lime juice, and honey. Stir to combine.

4. Let it simmer for 3–5 minutes, until slightly thickened.

5. Stir in chopped cilantro and adjust seasoning (add salt or more lime if needed).

4. Combine & Serve

1. Return salmon to the skillet, spoon sauce over the top, and heat for 1 minute.

2. Plate salmon, drizzle with extra sauce, and top with a generous spoonful of avocado mango salsa.

3. Garnish with fresh cilantro and lime wedges.

🍚 Serving Suggestions

• Serve with jasmine rice, coconut rice, or quinoa.

• Add a side of sautéed greens (like bok choy or spinach).

💬 Q&A Section

❓Q1: Can I use frozen salmon?

✅ A: Yes! Just thaw it completely and pat dry before cooking to get a nice sear.

❓Q2: Can I make this with another fish?

✅ A: Absolutely! Try mahi-mahi, cod, or trout — they all pair beautifully with the coconut lime sauce.

❓Q3: How do I thicken the coconut sauce?

✅ A: Simmer uncovered for a few extra minutes, or stir in 1 tsp cornstarch mixed with 1 tbsp water.

❓Q4: Can I make it dairy-free or paleo?

✅ A: It already is! Coconut milk replaces cream, and all other ingredients are naturally paleo-friendly.

❓Q5: How long does the salsa last?

✅ A: Best enjoyed fresh, but it keeps in the fridge for up to 1 day (cover tightly to prevent avocado browning).

❓Q6: Can I meal-prep this dish?

✅ A: Yes! Cook salmon and sauce separately; store up to 3 days in the fridge. Add fresh salsa just before serving.