Savory Coconut-Crusted Salmon with Asparagus
Flaky salmon fillets coated in a light coconut and lime crust, served with roasted asparagus for a vibrant, nutrient-packed Whole30 meal. This Pacific Northwest-inspired Whole30 recipe (low-carb), ready in about 25 minutes, pairs salmon fillets, coconut flakes, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1/4 cup coconut flakes
- 1 tbsp lime juice
- 1 bunch asparagus
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp sea salt
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Instructions
- Step 1: Preheat oven to 425°F. Pat 4 salmon fillets dry, then rub with 1 tbsp lime juice, 1/2 tsp garlic powder, and 1/4 tsp salt.
- Step 2: Pulse 1/4 cup coconut flakes in a food processor until finely ground. Mix with remaining lime juice and 1/4 tsp salt.
- Step 3: Press coconut mixture evenly over salmon skin side, pressing gently to adhere. Place salmon skin-side down on a lined baking sheet.
- Step 4: Toss 1 bunch asparagus with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange around salmon.
- Step 5: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp.
