4 x wild Salmon Fillets

1 small can of coconut milk (160ml)

1 tbsp of fresh dill, chopped

Salt & Pepper

Rind of 1 lemon, grated

Juice of 1/2 lemon


Place salmon fillets in an oven proof dish and season with salt, pepper and dill.

Grate the lemon rind over the fish.

In a bowl mix the lemon juice and coconut milk together and pour over salmon.

Place under a preheated medium grill for about 30 minutes until the fish is almost cooked through and the sauce is bubbling.

Alternatively cook in a preheated oven @ 180C for approx 25 minutes.

Let rest for 2/3 minutes before serving with or without the sauce.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!