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–+ servings

Coconut Crusted Salmon with Pineapple Salsa

A deliciously tropical dish featuring salmon fillets coated in crispy coconut and served with a refreshing pineapple salsa.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, tropical
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salmon
  • 4 fillets salmon skinless
Coconut Crust
  • 1 cup shredded coconut unsweetened
  • 1/2 cup panko breadcrumbs
  • 1 large egg beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Pineapple Salsa
  • 1 cup pineapple diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro chopped
  • 1/4 teaspoon salt

Method
 

Prepare the Pineapple Salsa
  1. In a mixing bowl, combine diced pineapple, red bell pepper, red onion, lime juice, cilantro, and salt. Mix well and set aside.
Prepare the Salmon
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a shallow dish, mix together shredded coconut, panko breadcrumbs, salt, and pepper.
  3. Dip each salmon fillet into the beaten egg, then press into the coconut mixture to coat evenly.
  4. Place the coated salmon fillets on the prepared baking sheet.
Bake the Salmon
  1. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the coconut is golden brown.
Serve
  1. Serve the coconut crusted salmon hot, topped with the pineapple salsa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gFiber: 3gSugar: 5g

Notes

For a spicier salsa, add diced jalapeño to the pineapple salsa mixture.

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