Ingredients
Scale
- 4 salmon fillets
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine shredded coconut, breadcrumbs, salt, black pepper, and garlic powder.
- Drizzle olive oil over each salmon fillet and press the coconut mixture firmly onto the fillets.
- Place coated salmon on a baking sheet lined with parchment paper and bake for about 20 minutes until fish flakes easily with a fork.
- While the salmon cooks, mix diced pineapple, red onion, jalapeño, lime juice, and cilantro in another bowl to create the salsa.
- Let the salmon rest briefly after cooking; then top with pineapple salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet (150g)
- Calories: 370
- Sugar: 4g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg