They say you eat with your eyes, and my Coconut Crusted Salmon Bowl definitely looks like a pretty bowl to eat. But it’s really the health benefits of this dish, combined with the ease of preparing it, that makes this something that would be great to add to your meal plan to switch things up. If you’re on a certain diet, this recipe is low-carb, and compliant with the keto, Whole30, and Paleo plans.
I started by baking salmon fillets in coconut oil, and then added a colorful crust of coconut and turmeric. This gives the salmon a gorgeous color, as well as good texture from the crunchy coconut.
But let’s not forget about the health benefits of salmon- it’s recommended to eat fish twice a week for a healthy heart, so I’ve got you covered with this recipe.
To add to the Coconut Crusted Salmon Bowl, I needed some greens for fiber and Vitamins A and C. While the salmon was baking, I sautéed kale with a red curry paste to elevate the flavors of this bowl even more. After that, to build the bowl, I added fresh avocado for healthy fats, and some shredded carrots and red cabbage for some color and crunch. The different colors, flavors, and textures of this Coconut Crusted Salmon Bowl will give you something exciting to add to your weekly meal prep.
- 2 salmon fillets (about 12 oz)
- ½ tbsp coconut oil
- ¼ cup unsweetened shredded coconut
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp onion powder
- 1 tbsp coconut oil
- 6 cups kale leaves, ripped and stems removed
- ½ tsp red curry paste
- ½ tbsp sesame oil
- Dash of salt & pepper
- In each Bowl:
- ¼ cup shredded carrots
- ¼ cup shredded red cabbage
- ¼ large avocado
- Preheat oven to 350ºF. Line a baking sheet with foil. Place skin side down on the baking sheet and brush with coconut oil. Bake for 5 minutes.
- While salmon is baking, mix the topping together on a plate: coconut, turmeric, salt, and onion powder.
- Remove salmon from oven and brush with coconut oil again. Sprinkle the coconut mixture on the tops of the fish, and gently press the mixture down onto the fish with the back of a spoon. Drizzle with a little coconut oil and return the salmon to cook in the oven for an additional 15 minutes.
- For kale, heat 1 tbsp coconut oil on high heat. Add curry paste and kale. Saute until soft for about 6 minutes. Season with a dash of salt and pepper.
- To build the bowl, add kale and salmon, and add shredded carrots, shredded red cabbage, and sliced avocado.