NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Carrots

1 tsp Olive oil

2 tbsp Full-fat coconut milk

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Water

1 tsp Lime juice

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the carrots into thin rounds and toss them on the baking sheet with olive oil, 0.25 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Roast the carrots for 20-25 minutes, turning halfway through, until they are tender and show caramelized edges.

• 4

  While carrots roast, combine the coconut milk, water, grated ginger, minced garlic, and the remaining salt and pepper in a medium skillet.

• 5

  Bring the liquid to a very gentle simmer over medium-low heat; do not let it reach a rolling boil.

• 6

  Place the salmon fillet skin-side down into the poaching liquid, cover with a lid, and cook for 8-10 minutes until the fish is opaque and flakes easily with a fork.

• 7

  Carefully remove the salmon from the skillet and stir the fresh lime juice into the remaining coconut liquid to create a light sauce.

• 8

  Serve the salmon over the roasted carrots and finish by drizzling the warm ginger-coconut sauce over the top.