I come back to this meal again and again because it’s simple, flavorful, and built around ingredients that do real work for your health. Salmon is one of my favorite proteins: it cooks quickly, it’s rich in omega-3 fats, and it pairs beautifully with bold, fresh flavors. Here, coriander-spiced salmon meets a bright coconut-tomato salsa with lime, basil, and just enough heat to wake everything up. The knife work is minimal, the cooking is straightforward, and the payoff feels bigger than the effort—a reminder that simple meals can still feel special.
Coriander Salmon with Coconut-Tomato Salsa
4
Prep time:
20 min
Cook time:
15 min
Ingredients
- 1 large tomato, roughly chopped
- 2 tablespoons toasted, shredded coconut
- ¼ cup diced red onion
- ¼ cup basil leaves, loosely packed, thinly sliced
- ¼ teaspoon cayenne pepper
- Juice of lime
- 2 tablespoons extra virgin olive
- 4 (4-ounce) salmon fillets
- 2 tablespoons plus 2 teaspoons ghee or avocado oil
- 2 teaspoons sea salt
- 2 tablespoons ground coriander
- 1 small head cauliflower, leaves trimmed
- 1 red or orange bell pepper
- 10 asparagus spears, woody ends removed, cut into thirds
Method
Step 1
Preheat the oven to 350° F.
Step 2
First prepare the salsa by combining the tomato, coconut, red onion, basil, cayenne, lime juice, and olive oil in a medium bowl. Stir well to combine, then set aside. Salsa can be made up to one day in advance.
Step 3
Place the salmon fillets in a baking dish, skin side down. Coat with 2 teaspoons ghee or avocado oil, 1 teaspoon sea salt, and the coriander. Place in the oven and bake, 10 to 12 minutes.
Step 4
Using a paring knife, cut the cauliflower florets away from the core, then discard the core. Cut the florets into even smaller pieces, then put them into a food processor. Pulse in 3 second increments until broken up into small ¼ to ½-inch pieces.
Step 5
In a large skillet over medium heat, warm remaining 2 tablespoons of ghee or oil until melted and simmering. Add the cauliflower, pepper, and asparagus, stirring well to combine. Continue to cook, stirring occasionally for 5 to 6 minutes, before seasoning with the remaining teaspoon of sea salt.
Step 6
Divide the vegetable mixture amongst four plates then top with each salmon fillet. Scoop some of the salsa over each piece of fish and serve.
Nutritional Analysis Per Serving:
Calories: 453 Total Fat: 30g, Saturated Fat: 13g, Cholesterol: 105mg, Fiber: 5g, Protein: 33g, Carbohydrates: 14g, Sodium: 1,100mg, Sugars: 5g, Net Carbs: 9g
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For me, it’s been as simple as adding a few enzymes before meals or after a workout when I know my body’s doing a little extra work. A couple of BIOptimizers’ MassZymes capsules has made meals feel easier to digest and helps keep my energy more consistent throughout the day.
One thing I never compromise on is ingredient quality. I only use products when I know exactly what’s in them and why each ingredient is there. MassZymes is made with clean, well-researched enzymes and no unnecessary fillers or additives—just a thoughtful formula designed to support the way your gut naturally works.
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