• 2 salmon fillets, skin removed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1` 13.5 oz can unsweetened coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp freshly grated ginger
  • 1 tbsp red boat fish sauce
  • 1 small sweet onion thinly sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, thinly sliced
  • 2 green onions, light and dark green parts
  • Chopped cilantro
  • 1/2 avocado, sliced
  • 3 lemon wedges


  1. Preheat oven to 375°.
  2. Season salmon fillets with salt and pepper and set aside.
  3. In an ovenproof skillet heat coconut milk over medium heat. Add in lime juice, ginger and fish sauce along with onions and peppers. Simmer for 5 minutes stirring occasionally.
  4. Place salmon into the coconut mixture and place pan to oven. Allow to cook for 12-15 minutes
  5. Serve over quinoa and top with cilantro, sliced lemon, avocado and green onions.

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