Coconut Citrus Salmon – CE
Green salad and roasted asparagus
  • Clean Eating
  • 5 ingredients, freezable, kid favorite, skinny
Coconut Citrus Salmon – CE
Green salad and roasted asparagus
  • Clean Eating
  • 5 ingredients, freezable, kid favorite, skinny
Servings:

Ingredients

Prep
  • 6 salmon fillets
  • 1/2 C orange juice
  • 16 oz mandarin oranges
  • 1/2 C coconut milk unsweetened
  • 1/2 C shredded coconut
  • 1/2 t sea salt
  • 1/4 t black pepper
  • 2 bunch asparagus
On Cooking Day
  • 1 T olive oil
  • 1/2 t garlic salt

Instructions

To Assemble
  1. Drain mandarin oranges. Combine all ingredients except asparagus in a large zipper bag. Zip to seal and squish around to coat.
  2. Cut woody ends off of asparagus and place in a separate zipper bag.
To Cook
  1. Pour contents of bag onto a baking sheet sprayed with non stick spray and broil at 500 degrees for 3 minutes on each side or until salmon flakes easily with fork.
  2. Pour aparagus from bag onto a separate baking sheet and drizzle with olive oil and garlic salt. Bake underneath the salmon for 6 – 8 minutes or until crisp-tender.
  3. Serve with green salad.

Ingredients

Prep
  • 6 salmon fillets
  • 1/2 C orange juice
  • 16 oz mandarin oranges
  • 1/2 C coconut milk unsweetened
  • 1/2 C shredded coconut
  • 1/2 t sea salt
  • 1/4 t black pepper
  • 2 bunch asparagus
On Cooking Day
  • 1 T olive oil
  • 1/2 t garlic salt

Instructions

To Assemble
  1. Drain mandarin oranges. Combine all ingredients except asparagus in a large zipper bag. Zip to seal and squish around to coat.
  2. Cut woody ends off of asparagus and place in a separate zipper bag.
To Cook
  1. Pour contents of bag onto a baking sheet sprayed with non stick spray and broil at 500 degrees for 3 minutes on each side or until salmon flakes easily with fork.
  2. Pour aparagus from bag onto a separate baking sheet and drizzle with olive oil and garlic salt. Bake underneath the salmon for 6 – 8 minutes or until crisp-tender.
  3. Serve with green salad.
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