Seeds Free Coconut Crusted Salmon

Total time33 min

Prep time15 min

Cook time18 min

4.9

(8)

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on
½ cup unsweetened shredded coconut
⅓ cup panko breadcrumbs
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp salt
2 tbsp olive oil, divided
1 tbsp dijon mustard

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and brush or drizzle 1 tbsp of the olive oil over the surface.
2
In a shallow bowl, combine the shredded coconut, panko breadcrumbs, grated ginger, ground turmeric, and salt. Drizzle in the remaining 1 tbsp olive oil and toss until the mixture is evenly moistened and clumps slightly.

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