PREP TIME: 2 minutes
TOTAL TIME: 22 minutes

Serves: 2

INGREDIENTS

For the salmon:
For the Basil Coconut Cream:
  • 1 can full-fat coconut milk
  • 1/4 c packed basil, chopped
  • 1/2 tsp ground black pepper
  • 1/2-1 tsp lemon zest

DIRECTIONS

  1. First, prepare the sauce. Heat a medium saucepan over low heat and pour in the coconut milk. Add the pepper and let the sauce come to a simmer. Add the basil and lemon zest. Cover, stirring occasionally, while you prepare the salmon.
  2. Heat a skillet (preferably cast iron) over medium-high heat. Sprinkle salmon with salt. Melt your preferred cooking fat (I always use ghee for salmon, but avocado oilwould work well here too) and add the salmon, skin side down. Let cook for 4-6 minutes on each side or until the flesh flakes easily with a fork.
  3. Remove the basil coconut sauce from heat. Transfer each salmon fillet to its own plate, flesh side up. Top each fillet with capers and chopped artichoke hearts. Finally, spoon desired amount of sauce over each fillet. Garnish with fresh basil leaves if desired and serve.

RECIPE AND IMAGE CREDIT:

Tuscan Salmon with Coconut Basil Sauce