Keto Salmon in Toasted Coconut Cream with Spinach and Glazed Radishes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Pat the salmon fillets dry with paper towels and season both sides with 1/2 teaspoon of the salt, the black pepper, and the smoked paprika.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once hot, place the salmon skin-side down and sear for 3 minutes until the skin is crisp. Transfer the salmon to a plate.

4. 4

   In the same skillet, add the radishes and a pinch of salt. Sauté for 4 minutes, stirring occasionally, until they begin to brown.

5. 5

   Transfer the skillet with the radishes to the oven and roast for 10 minutes at 220°C / 425°F.

6. 6

   Meanwhile, place the shredded coconut in a small dry skillet and toast over medium heat for 1 to 2 minutes, stirring, until golden and fragrant. Remove immediately so it does not burn.

7. 7

   Carefully remove the skillet from the oven. Push the radishes to the sides, return the salmon to the skillet skin-side down, and set aside.

8. 8

   Place the skillet back over medium heat. Add the remaining tablespoon of butter and cook the shallot for 1 minute. Stir in the garlic and cook 30 seconds more.

9. 9

   Add the chicken broth, coconut milk, Dijon mustard, lime juice, and lime zest. Stir well, scraping the bottom of the pan to incorporate the browned bits.

10. 10

    Add the fresh spinach in batches and let it wilt into the sauce for 1 to 2 minutes. Stir in half of the chopped dill and half of the toasted coconut.

11. 11

    Return the skillet to the oven and cook everything together for 6 more minutes at 220°C / 425°F, or until the salmon is cooked to your liking and the sauce is slightly thickened.

12. 12

    Remove from the oven, taste, and adjust with the remaining salt if needed. Serve the salmon with the glazed radishes and coconut-spinach cream spooned over the top, then finish with the rest of the dill and toasted coconut.