Coconut Curry Salmon

Instructions

1. 1

   Heat coconut oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until soft.

2. 2

   Add garlic and ginger, cook 1 minute until fragrant.

3. 3

   Stir in turmeric and ginger powder, cook 30 seconds.

4. 4

   Pour in coconut milk and coconut aminos. Stir well and bring to a gentle simmer.

5. 5

   Season salmon fillets with salt. Nestle them into the sauce.

6. 6

   Cover and cook 8–10 minutes until salmon is cooked through and flakes easily.

7. 7

   Stir in baby spinach and lime juice. Let spinach wilt, about 1 minute.

8. 8

   Serve over cauliflower rice with extra lime wedges.